Functional fermented whey-based beverage using lactic acid bacteria.

@article{Pescuma2010FunctionalFW,
  title={Functional fermented whey-based beverage using lactic acid bacteria.},
  author={Micaela Pescuma and Elvira Maria Hebert and Fernanda Mozzi and Graciela Font de Valdez},
  journal={International journal of food microbiology},
  year={2010},
  volume={141 1-2},
  pages={73-81}
}
Whey protein concentrate (WPC) is employed as functional food ingredient because of its nutritional value and emulsifying properties. However, the major whey protein beta-lactoglobulin (BLG) is the main cause of milk allergy. The aim of this study was to formulate a fermented whey beverage using selected lactic acid bacteria and WPC35 (WPC containing 35% of proteins) to obtain a fermented product with low lactose and BLG contents and high essential amino acid concentration. Cell viability… CONTINUE READING

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