Lee M. Huffman, Lilian de Barros Ferreira
Abstract
This chapter contains sections titled: Introduction Whey Sources and Composition Processing Techniques Ion Exchange (Protein Isolation and Fractionation) Whey Products and Ingredients Functional Properties of Whey Protein Concentrates Biological Properties Lactose Processing, Products, and Derivatives Acknowledgements References
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This chapter contains sections titled: Introduction Whey Sources and Composition Processing Techniques Ion Exchange (Protein Isolation and Fractionation) Whey Products and Ingredients Functional Properties of Whey Protein Concentrates Biological Properties Lactose Processing, Products, and Derivatives Acknowledgements References
Key concepts: Whey protein, Lactose, Fractionation, Chemistry, Food science, Composition (language), Chromatography, Linguistics