Journal of Dairy Science
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.

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PII: S0022-0302(09)70621-6

doi: 10.3168/jds.2008-1997

Journal of Dairy Science
Volume 92, Issue 7 , Pages 3049-3056 , July 2009

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