Journal of Dairy Science
Volume 92, Issue 10 , Pages 4773-4791 , October 2009

Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates1

  • J. Evans

      Affiliations

    • Department of Food Science, Bioprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • J. Zulewska

      Affiliations

    • Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
    • ,
  • M. Newbold

      Affiliations

    • Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
    • ,
  • M.A. Drake

      Affiliations

    • Department of Food Science, Bioprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • D.M. Barbano

      Affiliations

    • Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
    • Corresponding author.

Received 7 March 2009 ,Accepted 19 May 2009.

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PII: S0022-0302(09)70806-9

doi: 10.3168/jds.2009-2194

Journal of Dairy Science
Volume 92, Issue 10 , Pages 4773-4791 , October 2009

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