Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels
Prafulla Salunke, L. E. Metzger
Topics & Concepts
CaseinIngredientFood scienceViscosityChemistryChromatographyMilk proteinManufacturing processChemical engineeringProcess engineeringMaterials scienceComposite materialEngineeringProteins in Food SystemsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides