References
- AOAC. 1980. Handbook, 13th Ed. (Association of Official Analytical Chemists). Washington DC.
- Cheryan, M. and K. P. Kuo. 1984. Hollow fibers and spiral wound modules fro ultrafiltration of whey: Energy consumption and performance. J. Dairy Sci. 67:1406-1409.
- Daufin, G., F. Michel and U. Merin. 1992. Study of ultrafiltration of defatted WPC withdrawn from an industrial plant. L Lait 72:185-189.
- deWit, J. N. 1984. Functional properties of whey proteins in food systems. Neth. Milk Dairy J. 38:71-75.
- Derham, O. and S. Chanton. 1986. An empirical mathematical model of retentate composition in ultrafiltration of dairy products. J. Dairy Res. 53:271-274.
- Hayes, J. F., J. A. Dunkerly and L. L. Muller. 1974. Studies on whey processing by ultrafiltration. II Improving the permeation rates by preventing fouling. Australian J. Dairy Technol. 29(3):132-136.
-
Hiddink, J., R. D. E. Boer and R. F. C. Nooy. 1981. Effects of various pretreatments on the ultrafiltration of sweet whey about
$55^{\circ}C$ . Milchwissenchaft. 36(11):657-662. - Hugunin, A. G. 1987. Application of UF whey protein: Developing a new markets. In Bulletin, Trends in whey utilization. Int. Dairy Fed. Brussels, Belgium, p. 135.
- Huffman, L. M. 1996. Processing of Whey protein for use as a food ingredient. Food Technol. 2:49-53
- Jayaprakasha, H. M., R. S. Patel and E. Renner. 1994. Permeation behaviour of buffalo milk cheddar cheese whey during ultrafiltration Zeitschrift Lebensm, Untersuchung Forsch. 198(3):234-238.
- Jayaprakasha, H. M., R. S. Patel, Y. C. Yoon and E. Renner. 1995. Critical aspects in the adoption of ultrafiltration whey processing - A review. Kor. J. Food Sci. Ani. Resour. 15(1):99-106.
- Jayaprakasha, H. M., R. S. Patel and E. Renner. 1996. Characterisation of flux and composition during ultrafiltration and diafiltration of cheddar cheese whey. Ind. J. Chem. Technol. 3:140-144.
- Jayaprakasha, H. M. and H. Brueckner. 1999. Whey protein concentrate : A potential functional ingredient for food industry. J. Food Sci. Technol. 36:189-204.
- Kessler, H. G., C. Gernedel and K. Nakanishi. 1982. The effect of low molecular weight milk constituents on the flux in ultrafiltration. Milchwissenschaft. 37(10):584-588.
- Lawrence, A. J. 1963. The determination of lactose in milk products. J. Dairy Technol. 23:103.
-
Lee, Y. R. and Y. H. Hong. 2003. Electrophoretic Behaviors of
$\alpha$ -Lactalbumin and$\beta$ -Lactoglobulin Mixtures Caused by Heat Treatment. Asian-Aust. J. Anim. Sci. 16(7):1041-1045. - Marshall, K. R. and W. J. Harper. 1988. Whey protein concentrates. IDF Bulletin No. 233, 21.
- Melachouris, N. 1984. Critical aspects in development of whey protein concentrate. J. Dairy Sci. 67:2693-2702.
- Morr, C. V. and E. A. Foegeding. 1990. Composition and functionality of commercial whey and milk protein concentrates and isolates: A status report. Food Technol. 44:110-112.
- Morr, C. V. 1979. Review: Functionality of whey protein products. Newzeland J. Dairy Sci. Technol. 14:185-188.
- Patocka, J. and P. Jelen. 1987. Calcium chelation and other pretreatments for flx improvements in ultrafiltration of cottage cheese whey. J. Food Sci. 52:1241-1245 https://doi.org/10.1111/j.1365-2621.1987.tb14052.x
- Renner, E. and Abd El-Salam. 1991. Application of ultrafiltration in the dairy industry. Elsevier Applied Sci. London, New york. pp. 158-161.
- Rowland, S. J. 1938. The determination of nitrogen distribution in milk. J. Dairy Res. 9:42.
- Tratnik, L. and L. Krsev. 1991. Production of whey protein concentrate. Milchwissenchaft 46(2):91-97.
- Vuillemard, J. C., S. Gauthier and P. Paquin. 1989. Milk proteins as food ingredients. Lait 69:323-328.
Cited by
- Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages vol.24, pp.4, 2015, https://doi.org/10.1007/s10068-015-0171-3
- Bioavailability of Iron-fortified Whey Protein Concentrate in Iron-deficient Rats vol.20, pp.7, 2005, https://doi.org/10.5713/ajas.2007.1120
- Development of Lactose-hydrolyzed Milk with Low Sweetness Using Nanofiltration vol.20, pp.6, 2005, https://doi.org/10.5713/ajas.2007.989
- Production of Ready-to-Reconstitute Functional Beverages by Utilizing Whey Protein Hydrolysates and Probiotics vol.30, pp.4, 2005, https://doi.org/10.5851/kosfa.2010.30.4.575
- Intensified recovery of valuable products from whey by use of ultrasound in processing steps - A review vol.32, pp.None, 2016, https://doi.org/10.1016/j.ultsonch.2016.02.023
- Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction vol.86, pp.4, 2005, https://doi.org/10.1111/1750-3841.15659
- Ultrafiltration of cheese whey: Achieving high protein rejection and sustaining membrane efficiency vol.45, pp.11, 2005, https://doi.org/10.1111/jfpp.15908