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Determination of taurine concentration during cheddar cheese manufacture and examination of antioxidant properties of whey, permeate, mother liquor, and taurine /

The objectives of this study were to determine the mass balance of taurine during the conversion of milk to cheese and during the processing of whey through lactose crystallization and to determine the antioxidant activity of whey fractions in ribosome and hemoglobin model systems. Raw milk was past...

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Bibliographic Details
Main Author: Li, Xin
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:
Major food science and technology.
Online Access:Link to OAKTrust copy

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