Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)
نویسندگان
چکیده
منابع مشابه
Development of High Protein Ice-Cream Using Milk Protein Concentrate
Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...
متن کاملChanges of milk fat, crude protein, true protein, NPN and protein:fat ratio in Holstein cows fed a high concentrate diet from early to late lactation
Percentages and yields of fat, crude protein (CP), true protein (TP) and non-protein nitrogen (NPN) wereassessed in milk of four groups of Holstein cows, at early, mid and late lactation (days in milk 20-70, 71-110, 111-150 and 151-210), on a diet rich in concentrates during a hot summer. Four milk samples were taken from individual cows at 10-day intervals. Milk fat percentages were close to b...
متن کاملVoltamperometric Discrimination of Urea and Melamine Adulterated Skimmed Milk Powder
Nitrogen compounds like urea and melamine are known to be commonly used for milk adulteration resulting in undesired intoxication; a well-known example is the Chinese episode occurred in 2008. The development of a rapid, reliable and economic test is of relevance in order to improve adulterated milk identification. Cyclic voltammetry studies using an Au working electrode were performed on adult...
متن کاملGenetic Variations in Milk Components and the Effect of Milk Protein Genetic Variant on Heat Stability
The composition and physical nature of milk is very complex. The stability of milk depends upon the different constituent of milk. Determination of heat stability of milk is one of the factors that assess the stability of milk. In this study an attempt was made to measure the heat stability of milk obtained from different varieties of cows and also made an attempt to identify the different comp...
متن کاملthe effects of high non fibrous carbohydrates diet on milk production, inflammation and molecular mechanism of innate immunity in lactating dairy cows
پژوهش حاضر با هدف بررسی اثر جیره حاوی کربوهیدراتهای غیرالیافی زیاد و بروز التهاب در گاوهای شیرده در دو آزمایش جداگانه انجام شد. در آزمایش اول 20 رأس گاو مبتلا به ورم پستان از دو گروه کم تولید و پرتولید (هر کدام 10 رأس) و 20 رأس گاو سالم از دو گروه کم تولید و پرتولید (هر کدام 10 رأس) انتخاب شدند. همه گاوها در دوره دوم و یا سوم شیردهی و در روزهای 80-120 پس از زایش بودند. میانگین تولید شیر در گروه...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2019
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2018.11.003