date:May 15, 2012
ontents; phosphoprotein; casein (which is used as an emulsifying and binding agent for preparation of cheese); whey; lactalbumin (which is used as an emulsifying and binding agent); lactoglobulin (which is a whey protein which functions as a gelling and stabilising agent) and lactose, stated officials from the department of quality control, Karnataka Milk Federation.
There are also a range of specialised food ingredients like stabilisers, texture-modifiers, resistant starch, trans-free fats, Om