Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate

نویسندگان
Malaka , R. ID 1
Sabil , S. ID 2
Baba , S. ID 3
Maruddin , F. ID 4
Amqam, H. ID 5
Taufik , M. ID 6

1 Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia

2 Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia

3 Department of Social Economic, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia

4 Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi, Indonesia

5 Department of Environmental Health, Faculty of Public Health, Makassar, Indonesia

6 Agriculture Extension College, Jalan Poros Malino Km 7 Romanglompoa, Gowa, Indonesia

doi
10.18502/jfqhc.8.1.5460
چکیده

Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (moisture, crude protein, ash, and soluble crude protein) of sodium caseinate prepared by different acids and drying techniques. Methods: A completely ...

کلیدواژه‌ها
Caseins, Food Handling, Acids, Hot Temperature, Chemistry, Food Analysis