Milk powder

Ebook "Advanced dairy chemistry - Volume 1B: Proteins: Applied aspects (Fourth edition)" covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors.

508p tudohanhtau1006 29-03-2024 6 1   Download

Ebook "Ice cream (Seventh edition)" focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results.

470p nhanphanguyet 28-01-2024 3 2   Download

Part 2 book "Milk proteins - From expression to food" includes content: The whey proteins in milk - thermal denaturation, physical interactions, and effects on the functional properties of; effects of drying on milk proteins; changes in milk proteins during storage of dry powders; interactions and functionality of milk proteins in food emulsions; milk protein–polysaccharide interactions; interactions between milk proteins and micronutrients; model food systems and protein functionality; sensory properties of dairy proteins; milk protein gels;.... and other contents.

338p muasambanhan03 02-01-2024 5 3   Download

The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products.

7p viisac 23-09-2023 3 1   Download

This study has adopted a systematic approach to identify the extent to which 20 kHz ultrasound affects the particle size and solubility of different protein solutions containing 4%, 7% and 10% whey proteins, caseins or a mixture at a range of energy densities (15-400 J/mL) and various pH (4.0-9.0). Milk proteins hold a prominent place in the food industry as they are used in many manufactured products for their functionality and most importantly nutritional benefits.

136p runthenight04 02-02-2023 2 1   Download

The Silymarin milk thistle tea bag is produced from four herbal plants in Phu Tho province, including Silybum marianum, Celastrus hindsii, Solanum procumbens, and Stevia ribaudiana. Tea products are used as a functional drink to prevent and treat liver diseases such as liver cirrhosis, non-alcoholic fatty liver, steatohepatitis, and alcoholic fatty liver diseases.

7p vistephenhawking 20-04-2022 12 2   Download

The moisture content in reformulated cheese was increased with increasing SMP and stabilizer percentage in the formula during pickling. Reformulated Kareish cheese samples showed different ash contents as a function of adding SMP and MPP to the blend. Manufacturing Kareish cheese from reformulated mix of SMP.

7p schindler 30-12-2021 15 0   Download

In the present investigation locally available ingredients were utilized to develop an acceptable protein bar from indigenous, and protein dense ingredients such as soya protein isolates, maize, skimmed milk powder, groundnut, watermelon seeds, cashew nut, almonds, cranberry, raisins along with other bar materials such as jaggery, ghee, sunflower oil, glycerol and gum acacia with a focus on meeting the basic criteria of protein bars.

12p chauchaungayxua12 29-07-2021 14 1   Download

Microbial transglutaminase (MTGase) is an enzyme widely used in food industry. In this study, MTGases had been applied to produce fresh cheese made from whole milk powder. A set of 18 experiments was carried out to evaluate the influence of factors in reconstituted milk treatment with MTGase. A response surface methodology was applied to evaluate quality properties of fresh cheese via objective functions of hardness, yield, protein content, total solid content and sensory evaluation score. In this model, three factors were enzyme concentration (0.6 - 3.

10p caygaocaolon11 18-04-2021 17 1   Download

The present study was taken up to investigate the effect of cinnamon powder addition on microbial quality of fresh buttermilk. Addition of cinnamon into butter milk decreases the total standard plate count, and yeast and mold count in buttermilk.

5p chauchaungayxua10 19-03-2021 13 2   Download

Production of dried milk powders by using a novel technique of spray drying is to enhance the storage life of milk, making it convenient to reconstitute without much loss of nutrients. A study was conducted to develop a ready to reconstitute milk beverage by using the spray drying technology with optimum nutritional parameters.

7p chauchaungayxua10 19-03-2021 13 2   Download

The present study was carried out to determine acceptability of Red Yeast Rice Powder as a colorant. On the basis of findings, it was concluded that the products prepared by using Red Yeast Rice powder as a colorant could be considered as the best from both nutritional and sensory point of view.

12p trinhthamhodang9 16-12-2020 10 1   Download

The objective of this study was to optimize the process of manufacturing instant porridge mix based on kodo millet. The Response Surface Methodology experiment was studied with two variables viz., Kodomillet, skim milk powder and constant stevia @ 8%. The optimized levels of Kodo millet and skim milk powder for the manufacture.

19p trinhthamhodang1216 19-11-2020 16 1   Download

The study revealed that the chocolate milk drinks manufactured by adding 2% fat milk, 7% sugar and 2% cocoa powder had the highest overall acceptability. It makes more palatable and stimulates the sale of milk besides increasing profitable use of skim milk.

5p caygaocaolon8 07-11-2020 13 1   Download

Composite flours were developed using malted sorghum, blanched soybean and blanched banana flours in three different ratios, viz. 60:20:20; 50:30:20 and 40:30:30 respectively. Weaning foods were developed by adding 80 g of either skim or whole milk powder and 48 g of sugar per hundred grams in each of composite flour.

8p trinhthamhodang1215 23-09-2020 8 2   Download

The present project was taken up to investigate the effect of cinnamon powder addition on chemical quality of fresh buttermilk. Addition of cinnamon into butter milk increase the total carbohydrate, fat, protein, ash, total solid, acidity and decrease the pH of buttermilk.

7p caygaocaolon7 18-09-2020 11 2   Download

The present investigation was carried out to develop the weaning food with incorporation of horse gram malt and evaluated for proximate, rheological, functional and sensory characteristics. The horse gram malt was incorporated at the concentration 0 (Control), 10 (WH1), 20 (WH2) and 30% (WH3) substitute with rice flour (90, 80, 70 and 60%) further added carrot powder (5%) and skim milk powder (5%) for enrichment. On the basis of sensory evaluation, the WH2 sample was found to be most acceptable with respect to all sensory parameters over other samples.

12p kethamoi7 26-08-2020 12 1   Download

Increasing the levels of mango pulp and milk powder in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 50% mango pulp and 10% milk powder to be the most acceptable. Mango pulp and milk powder have high potential as Protein -rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

9p nguaconbaynhay7 15-08-2020 18 2   Download

The experiment was conducted to study the blood profile of pre-weaned Hampshire piglets fed creep ration supplemented with probiotics and milk powder. Twenty eight numbers of piglets were selected from litters of four sows, thus forming T0, T1, T2 and T3 groups having 7 piglets each and allocated to different feeding treatment.

8p caygaocaolon6 30-07-2020 11 1   Download

The growing health consciousness globally has led to the increasing public demand for the bamboo shoots due to its therapeutic and nutritional values and plays an important role in the food, pharmaceutical and cosmeceutical industry. Therefore, there exists a great opportunity especially, for utilization in food products as therapeutic agent. The bamboo shoot powder prepared from Dendrocalamus hamiltonii was used for enrichment in yoghurt. The bamboo shoot powder was added at 0% (Yoghurt without enrichment), 0.5, 1.0, 1.5, 2.0 and 2.5 % level to the milk.

6p angicungduoc6 22-07-2020 12 2   Download