Application of whey protein microparticulates in the production of ice cream and other dairy products

Application of whey protein microparticulates in the production of ice cream and other dairy products

The aim of this paper is to systemize data on the use of whey protein microparticulates (WPMP) in production of ice cream and other dairy products. Information about the essence of the microparticulation process and methods for WPMP production is given. Data on the composition and physico-chemical p...

Full description

Saved in:
Bibliographic Details
Main Authors: P. B. Sitnikova, N. V. Kazakova
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-10-01
Series:Пищевые системы
Subjects:
ice cream
whey protein microparticulate
fat content
dairy products
Online Access:https://www.fsjour.com/jour/article/view/565
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items