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Volume 92, Issue 7 , Pages 3049-3056 , July 2009

High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties

Received 23 December 2008 ,Accepted 10 March 2009.

Overrun of low-fat whipped creams after whipping at selected times: A=without whey protein concentrate (WPC); B=with untreated WPC; C=with high hydrostatic pressure-treated WPC. ^a,bDifferent letters i

Overrun of low-fat whipped creams after whipping at selected times: A=without whey protein concentrate (WPC); B=with untreated WPC; C=with high hydrostatic pressure-treated WPC. ^a,bDifferent letters indicate that significant differences exist among whipping times, P ≤ 0.05; vertical lines correspond to standard deviations.
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