Whey and Lactose Processing
作者： J. G. Zadow
DOI:
关键词: Whey protein 、 Fractionation 、 Lactose hydrolysis 、 Lactose 、 Ultrafiltration 、 Demineralization 、 Chemistry 、 Food science 、 Fermentation
摘要: Sources and composition of whey permeate, R.R. Zall. Whey processing, R.J. Pearce. Demineralization, G.K. Hoppe J.J. Higgins. utilization, C.V. Morr. cheeses beverages, P. Jelen. Ultrafiltration manufacture protein concentrates, P.G. Hobman. Properties M.E. Mangino. recovery fractionation, Lactose lactose derivatives, W.J. Harper. hydrolysis, J.G. Zadow. fermentation, A. Kilara M.T. Patel. Nutritional aspects, E. Renner.
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