Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.

@article{Listiyani2011InfluenceOB,
  title={Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.},
  author={M A D Listiyani and Rachel E Campbell and Rebekah Miracle and Lisa O Dean and M A Drake},
  journal={Journal of dairy science},
  year={2011},
  volume={94 9},
  pages={4347-59}
}
Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations in dried whey products. No legal limit exists in the United States for BP use in whey, but international concerns exist. The objectives of this study were to determine the effect of hydrogen peroxide… CONTINUE READING

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