Cultured whey/yeast blend ends purge, flavor problems.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 1992. The length of the article is 628 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: NaturalZyest 90 is a cultured whey/yeast blend from Integrated Ingredients that can be used in ham-and-water products to lower costs while improving moisture to protein ratios. The use of NaturalZyest 90 has also been shown to reduce purge and flavor loss problems usually associated with vegetable protein flavorings. The use of cultured whey/yeast blends in processed water-and-ham products leads to less water being needed in the manufacturing process.

Citation Details
Title: Cultured whey/yeast blend ends purge, flavor problems.
Author: Dean D. Duxbury
Publication: Food Processing (Magazine/Journal)
Date: May 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n5 Page: p80(2)

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