Fortification of nondairy foods with dairy ingredients
1987
Renz-Schauen, A. | Renner, E.
A technical report discusses results of a joint project between Germany and Argentina on protein fortification to improve the nutritional value of bread and pasta through the use of milk whey protein concentrate (WPC) to improve the diets of low-income population groups. Processes for preparing different types of WPC were developed, and possibilities for using them in protein fortification of cereal food were studied. The formulation of bread and pasta are separately discussed, and data on the nutritional content of the products and on the improvement of calcium content are included.
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