Characteristics has been presented of texturized milk proteins obtained by the method of expanding paracasein, the curd of all milk proteins precipitated enzymatically and by the heat-calcium method and of a preparation of proteins isolated by the ultrafiltration. The texturized milk proteins, showing a partly ordered fibrous structure were characterized by a high microbiological purity and nutritional value. Good functional properties (water and fat absorption) indicate thate texturized milk proteins manufactured by the expansion method may be used as meat substitutes in porkbutcher's and ready-to-serve products.
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