The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.

@article{Campbell2011TheEO,
  title={The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.},
  author={Rachel Elizabeth Campbell and Rebekah Miracle and Mary Drake},
  journal={Journal of dairy science},
  year={2011},
  volume={94 3},
  pages={
          1185-93
        }
}
The flavor of whey protein can carry over into ingredient applications and negatively influence consumer acceptance. Understanding sources of flavors in whey protein is crucial to minimize flavor. The objective of this study was to evaluate the effect of annatto color and starter culture on the flavor and functionality of whey protein concentrate (WPC). Cheddar cheese whey with and without annatto (15 mL of annatto/454 kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using… CONTINUE READING
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