الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Food and Dairy industries are suffering from limited supply of traditional food proteins from animal and plant origins, such as dairy, meat, egg or soy protein. For example, dairy industry is seeking for alternative unconventional protein sources to solve the problem of the short and limited supply of skim milk powder and casein derivatives. Chlorella vulgaris microalgae is a rich source for untraditional protein source. Also, emphasis is now being placed on designing blends of dairy and vegetable proteins. Therefore, the present study was undertaken in two parts: the first included isolation protein from Chlorella vulgaris, then, the second part concerns with using the obtained Chlorella protein isolate in producing mixtures of casein and Chlorella protein.
Electrophoretic and functional properties of the resultant protein mixtures were assessed to evaluate the use for the obtained casein – Chlorella protein mixtures in dairy products.