Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate

Modified milk protein concentrates in high-protein nutrition bars

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...

chemical, sensory and physical characteristics of low-fat white cheese, produced by standardized milk with milk protein concentrate

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Changes 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...

Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film

The non-biodegradable nature of plastic packaging has brought about an attention in bio-basedpackaging materials. Edible composite films were prepared using soy protein concentrate (SPC) and pullulan(PUL) biopolymer at five different ratio (100:0; 70:30; 50:50; 30:70 and 0:100) with glycerol as plasticizer bycasting-evaporation method. The thickness, mechanical properties, water vapor permeabil...