Enas Ali Mohamed Eid Baker <br/><br/>
Studies on whey protein fractions /  
 دراسات على شقوق بروتينات الشرش 
Enas Ali Mohamed Eid Baker ; Supervised Monier Mahmoud Elabd , Fatma Mohamed Salama , Mostafa Abdelmoneam Zedan 
 - Cairo :   Enas Ali Mohamed Eid Baker ,   2017 
 - 105 P. :   charts ;   25cm 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy 
<br/><br/> The present investigation was carried out to study some important functional properties of whey protein concentrate (WPC), Ý-lacto globulin (Ý-lg) and Ü-lactalbumin (Ü-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products. Whey protein concentrate (WPC), Ý-lactoglobulin (Ý-lg) and Ü -lactalbumin (Ü -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC, Ý-lg and Ü-la were added individually in manufacture of  whipped cream. The effect of these fractions on the resultent products 
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<br/><br/><label>Subjects--Index Terms: </label>Function properties Whey protein concentrate Ý-lactoglobulin