PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATION
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Date
1982
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Publisher
AAU, Anand
Abstract
Soya-lactose hydrolyzed citric acid whey powder (S-LH-CAWP) and soya-lactose hydrolyzed rennet whey powder (S-LH-RWP) were prepared from mixtures of whey (citric acid whey or rennet whey) and soyabeans in the ratio 1:2 (solids basis) by the indigenous open pan heat desiccation process. Prior to mixing with soya paste, lactose in citric acid whey and rennet whey was hydrolyzed and then used in the manufacture of S-LH-CAWP and S-LH-RWP, respectively.
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Keywords
DAIRY CHEMISTRY, DAIRYING, A STUDY