Milk protein concentrate

Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses.

6p viisac 23-09-2023 1 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

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

Energy bar are gaining recognition as well as appreciation these days due to their ready-to- eat nature, delicious taste, nutritional profile and appealing look. Cereals play an important role in human diet and nutrition. Protein quality of cereals can be improved by combining it with other rich sources like milk protein. The milk solids (milk protein concentrate) and cereal based energy bar (MCEB) and control energy bar were stored at cabinet temperature (15±2°C) after packaging them in metallized PET Polyester/ Polyfilm pouches material.

11p nguaconbaynhay7 15-08-2020 9 1   Download

Pseudomonas aeruginosa is considered as the epitome of an opportunistic pathogens of hospitalized patients. A total of 159 clinical specimens were recovered and molecular identified by PCR assay. The number of isolates which identified as P. aeruginosa was 101 clinical isolates. Considering the effect of 14 natural products/extracts on some virulence factors of MDR isolates, sub inhibitory concentration (½ MIC) of Syzygium aromaticum (clove) buds extract inhibit the activity of alkaline protease enzyme on skimmed milk agar.

15p nguaconbaynhay6 23-06-2020 7 0   Download

In India, burfi is most popular khoa based milk sweet, white to light cream in colour with firm body and smooth to granular texture. Sugar is added in different proportion and other ingredient incorporated according to demand by consumer. Milk burfi is an Indian traditional confectionery prepared using concentrated milk and sugar. Peanut are rich in protein, oil and filaments.

8p trinhthamhodang1213 30-05-2020 8 3   Download

The present study was undertaken for utilization of milk solids for development of khoa by semi-automatic machine. Skim milk powder, cream (50% fat) and ghee were used for khoa preparation. To meet legal requirement of fat standardization was done by Pearson square method. Different combination of homogenization stages and type of desiccation machine were prepared.

6p trinhthamhodang1213 27-05-2020 25 3   Download

The present study was aimed to study texture and instrumental colour of khoa prepared by using milk solids. Skim milk powder (SMP), cream (50% fat), ghee and whey protein concentrate were used for khoa preparation. To meet legal requirement of fat standardization was done by Pearson’s square method. SMP and ghee khoa was pretreated with 0.4% whey protein concentrate (WPC) to improve texture. Khoa samples were prepared using double stage homogenized and gas cooked method.

5p trinhthamhodang1213 27-05-2020 27 1   Download

Provision of nutrients in balanced form and required amount is crucial to meet the productive targets in dairy cows. Among the various nutrients, protein is the most important nutrient for milk production. Methionine and lysine are considered as the first and second limiting amino acids for milk protein synthesis because of their low concentrations in feed protein as compared to their concentrations in milk and ruminally synthesized bacterial protein. Choline, a component of phospholipid and methyl donor, plays an essential role in biosynthesis and secretion of milk.

14p trinhthamhodang5 16-05-2020 24 2   Download

The extent of allergenicity of whey protein was revealed by inhibition ELISA using blood serum obtained from milk allergic infants. The effect of in vitro proteolysis on allergenicity and development of bitterness was studied using enzymes individually and in combination. Selective proteolysis of WPC was done to 3 and 5 per cent DH. A combination of enzymes was effective in reducing allergenicity at a lower DH. Sensory evaluation of hydrolysates was done to give bitterness scores.

7p kequaidan4 05-05-2020 16 1   Download

A survey was conducted to study the conventional feeding systems and plane of nutrition of dairy buffaloes in Gurgaon district of Haryana state. From each of the four blocks, three villages were randomly selected. Sorghum and wheat straw were the main green and dry fodder crops adopted in the area during Kharif season. Among the concentrate feeds, wheat dalia and cottonseed cake were found to be most popular.

7p nguathienthan4 18-04-2020 10 0   Download

Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time.

12p vihamax2711 21-04-2020 10 0   Download

Cow's milk is sought for its high concentration of animal protein and nutrients. Unfortunately, the conditions of milking, transport, packaging and marketing of milk in Daloa (Côte d'Ivoire) jeopardize its microbiological quality. Our study aimed to study the physicochemical and microbiological characteristics of raw milk (collected from pastures and sellers) and artisanal curd (nonnonkoumou). A total of 33 samples underwent physicochemical analysis. This analysis consisted of determination of pH, titratable acidity, and density.

17p trinhthamhodang1212 06-04-2020 16 0   Download

Casein (CN) is major milk protein which exists in milk in form of micelles of size ranging from 50 to 500nm. The CN micelles were harvested using microfiltration (MF) with 0.1 μm membrane in their native state. The CN micelles harvested using MF are called micellar CN concentrate (MCC). MCC harvested was treated by ethanol at rate varying from 10 to 40 % and strength varying from 10 to 80%. This treatment caused disintegration as well as aggregation. More pronounced results were observed in case of 60 – 80 % alcohol strengths added at rate of 40 %.

10p trinhthamhodang1212 06-04-2020 19 0   Download

The Soybean (Glycine max L.) variety JS-97 52 used for preparation of soy milk & tofu (Soy paneer). Tofu and soy milk producers prefer the higher protein cultivars. The shelf life of tofu is very less therefore to extend it, effect of different doses of gamma radiation on physical & hunter colour of tofu using packaging material as BOPP, HDPE and LDPE at 0, 5, 10, 15, 20 days have been studied. The Hunter colour L, a and b value of tofu shows that the colour of tofu varies from light creamy with fine yellow colour.

11p quenchua4 06-04-2020 11 0   Download

Increased industrialization, urbanization and mechanization are being associated with the dramatic changes in perception of health beneficial food which in turn has led to a significant decrease in the occurrence of chronic non-communicable diseases viz. obesity, diabetes-mellitus, cardiovascular diseases, stroke and hypertension and some types of cancer. Fatless fermented milk added with whey protein concentrate at 3% level was prepared by inoculating 1% inoculum of Lactobacillus acidophilus-015 and Lactobacillus casei-297 at 1:1 ratio and fed to albino rats for 45 days.

10p cothumenhmong4 25-03-2020 8 0   Download

Rice (Oryza sativa L.) is the second most important cereal grain consumed worldwide and providing carbohydrates, proteins, fats, fibers, minerals, vitamins, etc. Rice is also considered as one of the major sources of nutrients. It has high digestibility, biological value and protein efficiency ratio owing to the presence of high concentration of lysine among all the cereals.

13p cothumenhmong4 25-03-2020 8 0   Download

Human milk contains immune molecules involved in the protection of newborns against infections. We analyzed the concentration of Deleted in Malignant Brain Tumors 1 (DMBT1), a protein with functions in innate immunity, in breast milk.

9p virubber2711 21-03-2020 8 0   Download

Feeding breast milk is associated with reduced morbidity and mortality, as well as improved neurodevelopmental outcome but does not meet the high nutritional requirements of preterm infants. Both plasma and urinary urea concentrations represent amino acid oxidation and low concentrations may indicate insufficient protein supply.

8p vidr2711 19-02-2020 24 1   Download

Whey proteins were present in appropriate proportion in milk, during heat-treatment at pasteurization temperatures; whey proteins and casein have the ability to form firm gel of uniform porosity through heat-induced protein-protein interactions. In this study, the addition of whey proteins in fresh milk were carry out to investigate whether whey protein would accelerate yoghurt fermentation time and facilitate the yoghurt structure. The results indicated that the addition of whey concentrate 80 increased the water retention capacity of the final product.

6p chauchaungayxua2 07-01-2020 39 3   Download