The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, <i>w</i>/<i>w</i>) prepared by recombining the ultrafiltration (UF) retentate and UF permea...

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Bibliographic Details
Main Authors: David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony, Noel A. McCarthy
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
milk protein concentrate powder
spray drying
rehydration
solubility
Online Access:https://www.mdpi.com/2304-8158/9/2/236

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https://www.mdpi.com/2304-8158/9/2/236

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