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In order to slow down the evolution and to minimise the extent of syneresis in dairy products the effect of new process steps and recipes on the structure of the final products were studied. The objective of this paper was to detect structural changes with regard to the water-immobilisation of differently treated whey protein concentrates (WPC) by means of nuclear magnetic resonance (NMR).The first...
New process steps in the production of fresh cheese were introduced and varied in order to reduce the undesirable phenomenon of syneresis without adding milk-foreign additives. Native and modified whey protein concentrates (WPC) with approx. 12% protein were used as ingredients in the production of fresh cheese spreads. During production the fresh cheese samples were submitted to an extra flow-induced...
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