Studies on the preparation and utilization of fermented whey protein concentrate and permeate feta cheese whey

By:

JOOYANDEH, Hossein

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: Food Science & EngineeringDescription: 210LSubject(s):

DDC classification:

T 637.34 J59S

Summary: Impact of addition of fermented whey protein concentrate (FWPC) in Feta cheese and FWPC and whey permeate (WP) in bread on their yield and quality was investigated. WP and FWPC were prepared from whey obtained during Feta cheese making. In cheese studies,

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.34 J59S (Browse shelf(Opens below))	Not for loan		248775
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.34 J59S (Browse shelf(Opens below))	Not for loan		248776

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Impact of addition of fermented whey protein concentrate (FWPC) in Feta cheese and FWPC and whey permeate (WP) in bread on their yield and quality was investigated. WP and FWPC were prepared from whey obtained during Feta cheese making. In cheese studies,

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