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Whey research

Journal Article:

Abstract

A brief discussion of the composition of whey and its nutritional potential is followed by consideration of the less well- known areas of research in whey technology. These include the utilization of whole whey and problems of whey taint; use of lactose, by modification to lactitol, in breadmaking or as a binder for powders such as iron oxide fines in the steel industry; food uses of whey proteins e.g. in cheese, breadmaking and 'prudent diet' foods; pharmaceutical uses of whey protein concentrates as a source of lactoperoxidase; and technological research on membrane processes and ion-exchange fractionation of whey proteins.
Authors:
Publication Date:
Jan 01, 1980
Product Type:
Journal Article
Reference Number:
EDB-83-003365
Resource Relation:
Journal Name: J. Soc. Dairy Technol.; (United Kingdom); Journal Volume: 33:3
Subject:
09 BIOMASS FUELS; 32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; WHEY; USES; BINDERS; BREAD; CHEMICAL COMPOSITION; DRUGS; FOOD; FRACTIONATION; ION EXCHANGE; LACTOSE; MEMBRANES; CARBOHYDRATES; DISACCHARIDES; INDUSTRIAL WASTES; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; SACCHARIDES; SEPARATION PROCESSES; WASTES; 140504* - Solar Energy Conversion- Biomass Production & Conversion- (-1989); 320305 - Energy Conservation, Consumption, & Utilization- Industrial & Agricultural Processes- Industrial Waste Management
OSTI ID:
6720093
Research Organizations:
Physics Dept, National Inst for Research in Dairying, Shinfield, Reading RG2 9AT, UK
Country of Origin:
United Kingdom
Language:
English
Other Identifying Numbers:
Journal ID: CODEN: JSDTA
Submitting Site:
HEDB
Size:
Pages: 95-100
Announcement Date:

Journal Article:

Citation Formats

Evans, E W. Whey research. United Kingdom: N. p., 1980. Web.
Evans, E W. Whey research. United Kingdom.
Evans, E W. 1980. "Whey research." United Kingdom.
@misc{etde_6720093,
title = {Whey research}
author = {Evans, E W}
abstractNote = {A brief discussion of the composition of whey and its nutritional potential is followed by consideration of the less well- known areas of research in whey technology. These include the utilization of whole whey and problems of whey taint; use of lactose, by modification to lactitol, in breadmaking or as a binder for powders such as iron oxide fines in the steel industry; food uses of whey proteins e.g. in cheese, breadmaking and 'prudent diet' foods; pharmaceutical uses of whey protein concentrates as a source of lactoperoxidase; and technological research on membrane processes and ion-exchange fractionation of whey proteins.}
journal = {J. Soc. Dairy Technol.; (United Kingdom)}
volume = {33:3}
journal type = {AC}
place = {United Kingdom}
year = {1980}
month = {Jan}
}