Changes of the Casein Complex in Sterilized Concentrated Skim Milk during Storage

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...

Fat Separation in Evaporated Milk II. Age-Thinning Of Concentrated, Sterilized Milk

the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation

in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.

Color Changes of UHT Milk During Storage

In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results...

Identification of Protein Fractions of Milk Cows Casein Complex.

To date, dozens of biologically active peptides formed during proteolysis of casein fractions have been discovered. The use of these peptides is closely related to the necessity of their rapid identification. The aim of this work was the development of an electrophoresis system for rapid identification of individual fractions in serial studies and the separation of the milk casein complex. Cons...