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Whey

The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese… Expand
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
The aim of this study was to show how microbial transglutaminase (mTG) can be used as an effective texture-modifier for two… Expand
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2015
2015
Whey is a liquid by-product produced during cheese manufacturing. Whey was once considered a waste product but it is converted to… Expand
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2014
2014
differences in two groups (P> 0.05); The total lymphocytes in PN group was 0.687±0.065×109/L, 0.344±0.024×109/L, and 0.181±0.017… Expand
2011
2011
Fat replacers were made from WPC-80 to replace the fat in full-fat-content stirred yoghourt up to 25%,50%,75%,100%.When the ratio… Expand
2006
2006
A double-blind, randomized clinical trial was conducted to determine the effects of supplemental whey protein, compared to soy… Expand
2006
2006
Cheese milk fat (treated as fat in the native state), whey fat and whey cream fat obtained during the production of some ripening… Expand
2005
2005
Manufacturing procedures of fat-reduced ovine Ricotta cheese from skimmed whey concentrated by ultrafiltration (RUF) were studied… Expand
1980
1980
1974
1974
Summary A double-label technique was used to determine the carbon–mercury bond breakages in milk and milk fractions, cerebrum… Expand
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1970
1970
Abstract Not Available – First paragraph follows: How to produce milk with a normal milk fat percentage is a major problem for… Expand