Table 4. Composition of commercial casein phosphopeptides and casein hydrolysates from UF milk
Moisture (%)
Protein (%)
Fat (%)
Lactose (%)
Calcium (mg/100 g)
Casein phosphopeptide (Frieslandcampina)
6.11±0.09
b
83.64±0.10
a
0.31±0.01
a
N.D.
1)
81.83±1.08
b
Casein hydrolysates
12.43±0.19
a
32.03±0.03
b
0.42±0.11
a
42.09±0.24
1,236.03±15.63
a
Same letters in the same column are not statistically different (
p
<0.05).
UF, ultrafiltration; N.D., not detected.