Whey Protein and Lactose Products in Processed Meats
- Topics:
- Food and Beverage
- Tags:
- Dairy Management,
- Human Resources,
- Performance Management,
- Product,
- Protein,
- Workforce Management
- Source:
- Dairy Management
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Overview: U.S. sweet whey, whey protein concentrates (34-80% protein), and whey protein isolates (.90% protein) are among the most common whey products used in processed meats. Quality improvement, nutritional optimization and cost-effectiveness are key drivers in using whey protein ingredients in processed meats. Whey and whey products are used successfully in processed meats (ground meats, emulsion products, coarse ground products, whole muscle products) to improve flavor, texture, emulsification, water binding, cook yield, and finished product functional performance.
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Format: PDF | Size: 624KB | Date: Jun 2002 | Pages: 8
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