[1]
|
International Dairy Federation, “Bulletin of the International Dairy Federation,” Bulletin of the International Dairy Federation, The World Dairy Situation 438/2009, Berlin, 2009, pp. 7-14.
|
[2]
|
International Dairy Federation, “Bulletin of the International Dairy Federation,” Bulletin of the International Dairy Federation, The World Dairy Situation 384/2003, 2003, pp. 1-69.
|
[3]
|
M. V. Chandrashekar, “NDRI Scientists Maximise Use of Whey for Preparation of Bakery and Porridge,” 2010.
http://www.fnbnews.com/article/detarchive.asp?articleid=28067§ionid=1
|
[4]
|
M. Jarita and S. Kulkarni, “Incorporation of Concentrated Whey in Production of Soup Sticks,” Indian Journal of Dairy Science, Vol. 69, No. 1, 2009, pp. 14-19.
|
[5]
|
H. Werner, “Whey Protein,” Dairy Industry International, Vol. 46, No. 9, 1981, p. 33.
|
[6]
|
K. S. Arora and Y. K. Jha, “Whey—The Nectar from Milk,” Beverage and Food World, Vol. 32, No. 8, 2005, p. 43.
|
[7]
|
Y. S. Keerthana and Y. K. Reddy, “Whey Beverage: Drink from Dairy Waste,” Beverage and Food World, Vol. 33, No. 6, 2006, pp. 71-73.
|
[8]
|
IS: (SP: 18), “ISI Handbook of Food Analysis, Part XI: Dairy Products,” Indian Standards Institution, New Delhi, 1981.
|
[9]
|
Association of Official Analytical Chemists, “Official Methods of Analysis of AOAC International,” 18th Edition, Washington DC, 2005.
|
[10]
|
B. S. Nath, V. Unnikrishnan, N. N. Balasubramanya and C. Ram, “Quality of Milk Powders from South India with Reference to their Composition, Shelf Life and Functional Properties,” Final Report of Adhoc Research Scheme, Indian Council of Agricultural Research, 2000.
|
[11]
|
K. L. Yam and S. E. Papadakis, “A Simple Digital Imaging Method for Measuring and Analyzing Color of Food Surfaces,” Journal of Food Engineering, Vol. 61, No. 1, 2004, pp. 137-142. doi:10.1016/S0260-8774(03)00195-X
|
[12]
|
Commission Internationale de L’Eclairage, “Colorimetry,” Technical Report (15.2): Commission Internationale de L’Eclairage CIE, Vienna, 1986.
|
[13]
|
Anonymous, “Adobe Photoshop 7.0 User Guide for Macintosh and Windows,” Adobe Systems Inc., California, 1998.
|
[14]
|
F. Oliveira, M. J. Sousa-Gallagher, P. V. Mahajan and J. A. Teixeira, “Evaluation of MAP Engineering Design Parameters on Quality of Fresh-Sliced Mushrooms,” Journal of Food Engineering, Vol. 108, 2012, pp. 507-514.
doi:10.1016/j.jfoodeng.2011.09.025
|
[15]
|
“Statistical Package for the Social Sciences (SPSS v. 15.0),” IBM Corporation, New York, 2006.
|
[16]
|
S. Kulkarni, K. J. Rao, B. V. Balasubramanyam, B. C. Ghosh, V. K. Kesavan and R. Sharma, “Production of Concentrated Milk for Market Milk Operation,” Annual Report NDRI (Deemed University), Indian Council of Agricultural Research, Karnal, 2001.
|
[17]
|
H. E. Swaisgood, “Characteristics of Milk,” In: S. Damodaran, K. L. Parkin and O. R. Fennema, Eds., Fennema’s Food Chemistry, CRC Press, Boca Raton, 2008, pp. 885-921.
|
[18]
|
P. Jelen, “Heat Stability of Dairy Systems with Modified Casein-Whey Protein Content. Protein & Fat Globule Modifications by Heat Treatment, Homogenization & Other Technological Means for High Quality Dairy Products,” Proceedings of International Dairy Federation Seminar, Munich, 25-28 August 1992, pp. 259-266.
|
[19]
|
H. Singh, “Heat Induced Interactions of Proteins in Milk. Protein & Fat Globule Modifications by Heat Treatment, Homogenization & Other Technological Means for High Quality Dairy Products,” Proceedings of International Dairy Federation Seminar, Munich, 25-28 August 1992, pp. 191-215.
|
[20]
|
V. Dhaka, R. S. Dabur and Jyotika, “Utilization of Whey for Preparation of Coffee Drink,” Indian Journal of Dairy Science, Vol. 55, No. 2, 2002, pp. 86-88.
|
[21]
|
T. J. Gruetzmacher and R. L. Bradley Jr., “Acid Whey as a Replacement for Sodium Caseinate in Spray Dried Coffee Whiteners,” Journal of Dairy Science, Vol. 74, No. 9, 1991, pp. 2838-2849.
doi:10.3168/jds.S0022-0302(91)78464-6
|
[22]
|
E. Charman, “Beverage Whitener Formulation,” European Patent No. 1443826, 2004.
|
[23]
|
G. M. Trout, “Homogenized Milk—A Review and Guide,” Michigan State College Press, Michigan, 1950.
|
[24]
|
B. M. Pankaj, “Development of Whey Based Jaggery and Feasibility of Its Application in Dairy Products,” M. Tech. Thesis, NDRI (Deemed University), Karnal, 2011.
|
[25]
|
N. Goyal and D. N. Gandhi, “Comparitive Analysis of Indian Paneer Whey and Cheese Whey for Electrolyte Whey Drink,” World Journal of Dairy and Food Sciences, Vol. 4, No. 1, 2009, pp. 70-72.
|
[26]
|
P. Walstra, J. T. M. Wouters and T. J. Geurts, “Dairy Science and Technology,” 2nd Edition, CRC Press, Boca Raton, 2006.
|
[27]
|
J. G. Zadow, “The Influence of pH and Heat Treatment on the Colour and Stability of Ultra-High-Temperature Sterilized Milk,” Journal of Dairy Research, Vol. 38, No. 3, 1971, pp. 393-401.
|
[28]
|
L. G. Phillips, M. L. Mcgiff, D. M. Barbano and H. T. Lawless, “The Influence of Fat on the Sensory Properties, Viscosity, and Color of Low Fat Milk,” Journal of Dairy Science, Vol. 78, No. 6, 1995, pp. 1258-1266.
doi:10.3168/jds.S0022-0302(95)76746-7
|
[29]
|
S. J. Lee and J. W. Sherbon, “Chemical Changes in Bovine Milk Fat Globule Membrane Caused by Heat Treatment and Homogenization of Whole Milk,” Journal of Dairy Research, Vol. 69, No. 4, 2002, pp. 555-567.
doi:10.1017/S002202990200571X
|