Chapter 9. Whey Inclusions

  1. Charles I. Onwulata Ph.D.2 and
  2. Peter J. Huth3
  1. K. J. Burrington

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch9

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Burrington, K. J. (2008) Whey Inclusions, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch9

Editor Information

  1. 2

    Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

  2. 3

    Nutrition Research and Scientific Affairs, PJH Nutritional Sciences, Chicago, IL, USA

Author Information

  1. Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Dr, Madison, WI 53706, USA

Publication History

  1. Published Online: 16 APR 2009
  2. Published Print: 27 JUN 2008

Book Series:

  1. IFT Press

ISBN Information

Print ISBN: 9780813809038

Online ISBN: 9780813803845

SEARCH

Keywords:

  • whey protein crisps;
  • snack category - puffed snacks, chips, crackers, pretzels, and snack mixes;
  • whey crisps;
  • breakfast cereals;
  • granola-type cereal

Summary

This chapter contains sections titled:

  • Introduction

  • Whey Inclusion Technology

  • Applications

  • Summary

  • References