2023
DOI: 10.31018/jans.v15i3.4672
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Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

Ali R. Mulakhudair,
Dhia I. J. Al-Bedrani,
Jasim M. S. Al-Saadi
et al.

Abstract: The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat)   in ratios of 1.0, 2.5, and 5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fat percentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without adding WPC. … Show more

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