Variation of Total and Available Lysine in Dehydrated Products from Cheese Wheys by Different Processes

Excessive or prolonged exposure to heat during manufacture of dehydrated products from cheese whey and cheese whey protein concentrates is chiefly responsible for decreasing the lysine content of these products. With ion exchange chromatography of acid hydrolysates to determine total lysine, and 2,4...

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Veröffentlicht in:	Journal of dairy science 1973-12, Vol.56 (12), p.1498-1504
Hauptverfasser:	Holsinger, V.H., Posati, L.P., Devilbiss, E.D., Pallansch, M.J.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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