Works (2)
Updated: July 5th, 2023 15:41
2015 journal article
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate
Journal of Dairy Science, 98(9), 5862–5873.
MeSH headings : Benzoyl Peroxide / chemistry; Bleaching Agents / chemistry; Carotenoids / chemistry; Cheese; Color; Food Handling; Hydrogen Peroxide / chemistry; Lactoperoxidase / metabolism; Pasteurization; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Whey Proteins
TL;DR:
Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2014 journal article
Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis
JOURNAL OF DAIRY SCIENCE, 98(3), 1455–1466.
author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
MeSH headings : Adolescent; Adult; Animals; Cacao; Carbohydrates / analysis; Child; Child, Preschool; Color; Consumer Behavior; Energy Intake; Female; Food Analysis; Food Handling; Humans; Hydrolysis; Lactose / analysis; Linear Models; Male; Milk; Pilot Projects; Sweetening Agents / analysis; Taste; Taste Perception; Young Adult
TL;DR:
Consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages are demonstrated.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018