International Journal of Advances in Science, Engineering and Technology(IJASEAT)
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Volume-7,Issue-4  ( Oct, 2019 )
Statistics report
Feb
Submitted Papers : 80
Accepted Papers : 10
Rejected Papers : 70
Acc. Perc : 12%
  Journal Paper

Paper Title
Characteristics Properties of using Whey Protein in the Probiotic Dairy Products

Abstract
Consumers know aware of their food, they are becoming raised in protein intake and decreased of fat and carbohydrate. Whey protein is a group of globular protein isolated from the whey can use as a nutritional supplement such as protein supplementation, emulsifiers, gelation of products and water-binding. Whey proteins contain branch series amino acids accountable for building muscles. Whey protein has about 90% of protein. Whey protein hydrolysate (WPH) known as a possibility nourishing supplement can be applicable by bacteria. In dairy products Known the most important and beneficial health factor is the increasing of probiotics In this article, the most important functional characteristics of whey will be identified in the promote of probiotics in milk products. Index Terms - Whey Protein, Whey Protein Hydrolysate, Probiotic, Dairy Product, Supplements Food.


Author - Abuzer Celekli, Zina Alajil Alslibi, Huseyin Bozkurt

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| Published on 2018-09-07
   
   
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