TY  - BOOK
AU  - Enas Ali Mohamed Eid Baker
AU  - Fatma Mohamed Salama , 
AU  - Monier Mahmoud Elabd , 
AU  - Mostafa Abdelmoneam Zedan , 
TI  - Studies on whey protein fractions / 
PY  - 2017///
CY  - Cairo : 
PB  - Enas Ali Mohamed Eid Baker , 
KW  - Function properties
KW  - Whey protein concentrate
KW  - Ý-lactoglobulin
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy; Issued also as CD
N2  - 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
ER  -