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International Journal of Dairy Technology, ISSN 1364-727X, 02/2018, Volume 71, Issue 1, pp. 71 - 80
The feasibility of applying ultrafiltration (UF) to concentrate a yoghurt base prior to fermentation during Greek yoghurt manufacturing was studied as a way of... 
Acid whey | Ultrafiltration | Cloth bag | Fortification | Greek yoghurt | RHEOLOGICAL PROPERTIES | SKIM MILK | FOOD SCIENCE & TECHNOLOGY | LACTOSE | ACIDIFICATION | HEAT-TREATMENT | MILK GELS | NANOFILTRATION | TEMPERATURE | SENSORY PROPERTIES | LABNEH CONCENTRATED YOGURT | Viscosity | Feasibility studies | Yogurt | Food science | Whey | Fermentation | Discharge | Yoghurt | Acids | Syneresis | Manufacturing | Food processing industry | Milk
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 04/2017, Volume 198, pp. 63 - 71
Concentration of acid whey followed by spray drying is severely obstructed due to presence of lactic acid (LA) and calcium (Ca). These compounds first prevent... 
Spray drying | Lactose | Crystallisation | Lactic acid | Calcium | CRYSTALLIZATION | MOLECULAR-WEIGHT | GLASS TRANSITIONS | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | WHEY | ENGINEERING, CHEMICAL | TEMPERATURE | SYSTEMS | WATER | Thermal properties | Analysis
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2019, Volume 54, Issue 1, pp. 183 - 193
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2017, Volume 214, pp. 137 - 146
Changes of secondary structure and protein interactions of whey protein (WPs) present in native, sweet, acid and salty-WPCs were analyzed following storage at... 
Whey protein concentrate | Protein aggregation | Acid whey | Covalent interactions | Salty whey | BOVINE BETA-LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY | DENATURATION | ISOLATE | ENGINEERING, CHEMICAL | SPECTROSCOPY | ALPHA-LACTALBUMIN | AGGREGATION | Proteins | Milk proteins | Crosslinked polymers | Activation energy | Analysis | Denaturation
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 12/2014, Volume 51, Issue 12, pp. 3669 - 3679
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2016, Volume 178, pp. 181 - 189
Acid whey is considered a hard to process stream mainly due to failure of lactose to crystallize, apparently attributed to the presence of lactic acid (LA) and... 
Spray drying | Lactose | Acid Whey | Lactic acid | Calcium | CRYSTAL SIZE | FOOD SCIENCE & TECHNOLOGY | X-RAY-DIFFRACTION | SUBSTANCES | WHEY | ENGINEERING, CHEMICAL | TEMPERATURE | KINETICS | GROWTH | POWDER | MONOHYDRATE | Crystallization | Crystals | Strategy | Foods | Whey
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2018, Volume 219, pp. 111 - 120
Storage conditions may compromise stability of whey proteins in dry state, which is also influenced by their inherent composition. Thus, physical... 
Whey protein concentrate | Protein denaturation | Acid whey | Surface composition | Salty whey | MILK POWDERS | FOOD SCIENCE & TECHNOLOGY | SWEET | DAIRY POWDERS | SOLUBILITY | ENGINEERING, CHEMICAL | SURFACE-COMPOSITION | SALTY | ISOLATE POWDERS | Proteins | Milk proteins | Analysis | Denaturation | Lactose
Journal Article