Method for Making a Fermented Whey Protein Product
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United States of America Patent
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Apr 18, 2016
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Apr 16, 2015
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Abstract
Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
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