Micellar Casein Production and Application in Dairy Protein Industry

Micellar Casein Production and Application in Dairy Protein Industry

The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of protein components. The resulting proteins have go...

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Bibliographic Details
Main Authors: Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova, Ekaterina D. Shabalova
Format: Article
Language:Russian
Published: Kemerovo State University 2022-10-01
Series:Техника и технология пищевых производств
Subjects:
micellar casein
protein ingredients
processing
skim milk
fractionation process
whey proteins
Online Access:https://fptt.ru/en/issues/20632/20622/

Internet

https://fptt.ru/en/issues/20632/20622/

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