The use of whey protein extract for manufacture of a whipped frozen dairy dessert

The use of whey protein extract for manufacture of a whipped frozen dairy dessert

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temper...

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Bibliographic Details
Main Authors: Olga Musina, Ali Rashidinejad, Predrag Putnik, Francisco J. Barba, Alireza Abbaspourrad, Ralf Greiner, Shahin Roohinejad
Format: Article
Language:English
Published: Croatian Dairy Union 2018-01-01
Series:Mljekarstvo
Subjects:
whey protein extract
whipped frozen dairy dessert
berry puree
organoleptic properties
swelling degree
Online Access:https://hrcak.srce.hr/file/303639
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https://hrcak.srce.hr/file/303639

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