Proteins: choosing the right application

www.functionalingredientsmag.com | Nov 28, 2007

Practical information for product developers, RD scientists, formulators, brand managers, ingredient buyers and executives in the functional foods industry.

http://www.functionalingredientsmag.com/fimag/articleDisplay.asp?strArticleId=1491&strSite=FFNSite

MILK REPLACER INGREDIENTS AND FORMULA OPTIONS

The quality of a Calf Milk Replacer is directly affected by the source and quality of its ingredients. All of the ingredients we use in our Milk Replacers are edible grade. Edible grade is the only classification we have found that assures the consistency necessary for optimum performance.

http://www.newmilkcompany.com/Milk%20Protien%20&%20Options.htm

Evaluating Milk Replacers for Calves | Articles | Dairy Manufacturers

“The most expensive milk replacer a calf raiser can buy is a poor-quality one.” This is especially true when it comes to feeding calves during the first three weeks of life. The following points should be helpful when evaluating different milk replacers.

http://www.dairymanufacturers.com/art_evaluating_milk_replacers.htm

Chemical and Functional Properties of Food Proteins

It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality.

http://www.cplbookshop.com/contents/C1402.htm