Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acidwhey and citric acid as milk coagulant, respectively.
目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。
2
Whey soy proteins (WSP) are acid soluble proteins in whey from soybean processing industry. Its characterization and application were studied more and more.