Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties
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DOI: 10.1111/1471-0307.13116
Abstract: This study investigated the effect of modifying the mineral composition through adjustment of pH prior to ultrafiltration on the functionality of acid whey protein concentrate (WPC; pH 4.6). Increasing pH to 6.5 prior to ultrafiltration produced… read more here.
Keywords: acid whey; composition; ultrafiltration acid; ultrafiltration ... See more keywords