Some properties of co-precipitates prepared from a mix of skim milk and unsalted or salted rennet whey [electronic resource].
Language: English Summary language: Arabic Description: p.85-98Other title:- خواص المترسبات المترافقة المحضرة من مخلوط البن الفرز مع الشرش غير المملح أو الشرش المملح [Added title page title]
- Assiut journal of agricultural sciences, 2007 v. 38 (4) [electronic resource].
Includes reference.
Protein co-precipitates were prepared by mixing skim milk with unsalted or salted whey in different ratios; 4:1,3:1,2:1, 1:1, and 1:2 (v/v). The pH of skim milk or the mixes with whey was adjusted to pH 7.5, then heated at 90°C for 15 min. The protein was precipitated at pH 4.6. Salt (NaCI) was added at different levels (2, 4, 6, and 8%) to unsalted whey before mixing with skim milk.
Summary in Arabic.
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