Use of hydrolyzed whey products in fermented sausages

Details Use of hydrolyzed whey products in fermented sausages Use of hydrolyzed whey products in fermented sausages

1983-10-17

1985-01-08

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426646, 426652, A23L 131

Patent

active

044927126

ABSTRACT:
An extender for fermented sausage products based on hydrolyzed whey or hydrolyzed whey fractions is provided. The extender is equivalent to, but less expensive than, extenders used in the prior art, such as nonfat dry milk, and exhibits functional properties in the finished product, including the properties of reducing the product's pH and water activity.

REFERENCES:
patent: 3930056 (1975-12-01), Feminella et al.
patent: 4161552 (1979-07-01), Melachouris
patent: 4165391 (1979-08-01), Rolison
patent: 4238513 (1980-12-01), Satz
patent: 4259363 (1981-03-01), Lauck et al.
patent: 4293583 (1981-10-01), Farr et al.
patent: 4362750 (1982-12-01), Swartz

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