Wisconsin Alumni Research Foundation

Technology

Fractionation of Whey Proteins by Complex Formation

Whey is a special byproduct obtained in the dairy industry during cheese processing. There is a growing interest in whey proteins because of their high nutritive value, the functional properties of th...
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Robert Bradley, Leorges Fonseca | P01303US

Technology

Purification of Beta Casein from Milk

Beta-casein, a normal component of milk, is a potent emulsifier suitable for use in a variety of food products. Although reducing the concentration of beta-casein in milk prior to cheese making improv...
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John Lucey, Seamus O'Mahony, Karen Smith | P05143US

Technology

Improved Low-Fat and Fat-Free Cheese

As Americans try to reduce the amount of fat in their diets, non- and low-fat cheese has become more popular. However, despite many attempts to improve the quality of these cheeses, a number of undesi...
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John Lucey, Ciara Brickley, Selvarani Govindasamy-Lucey, Mark Johnson, John Jaeggi, Eileen Salim | P07144US

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