B. M. Manjunatha

Developing Formulation of Ice Cream Utilizing Preserved Whey Protein Concentrate and Characterizing Their Physico-chemical Traits

B. M. Manjunatha, N. Supraja, Venkateswarlu Yedoti & B. Vijaykumar · Current Journal of Applied Science and Technology · 2023

Whey protein concentrate is a source for a number of high-quality proteins, carbohydrates, minerals and water-soluble vitamins and presence of all these components makes it a highly nutritious product. The composition of whey varies with the type of whey, pH and pre-heat treatmen...

Open access Research Article 10.9734/cjast/2023/v42i364241

Bacteriological, Preparation and Optimization for Lactose Hydrolyzed Sweet Concentrate Whey using Protein Hydrolysate in Ice Creams

B. M. Manjunatha, N. Supraja, Venkateshwarlu Yedoti & B. Vijaykumar · Current Journal of Applied Science and Technology · 2023

Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey...

Open access Research Article 10.9734/cjast/2023/v42i374242