|
KMID : 0380619900220070774
|
|
Korean Journal of Food Science and Technology
1990 Volume.22 No. 7 p.774 ~ p.779
|
|
|
Effect of Thermalization and Ultrafiltration Membrane on the Increase of Cottage Cheese Yield Using Radiolabelled Protein
|
|
|
|
|
Abstract
|
|
|
|
[^(14)C]-radiolabelled β-lactoglobulin was used for the studies on the effect of thermalization and ultra filtration for the increase of cheese yield. 4.33% of (1-lactoglobulin was incorporated through thermalization. 3.20-3.65% of β-lactoglobulin was more incorporated with cheese curd in the thermalization and ultrafiltration than without ultrafiltration process. Comparing with protein increase, other whey proteins might be incorporated with casein micelles. Loss of [^(14)C]-β-lactoglobulin through processing and adsorption to membrane during ultrafiltration was only 1.03%.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|