Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates
نویسندگان
چکیده
منابع مشابه
Impact of protein standardization of milk powder with lactose or pemeate on whey protein nitrogen index and heat classification
Whey protein nitrogen index (WPNI) is a well-known method of classifying nonfat dry milk powder (NFDM) based on its heat treatment. This classification scheme provides one criterion for the selection of NFDM for food applications. However, the effects of variation in NFDM composition on WPNI are not well documented. The objective of this study was to determine the effects of changing protein co...
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The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...
متن کاملEffect of Lactose and Protein on the Microstructure of Dried Milk
Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, and then diafiltered to reduce lactose to 2.1% and 0.9%. Total protein con ten t was maintained at approximately 17%. A ponion of the sk im milk was condensed in a rising film evaporator to 14.7% protein and 15.7 % lactose . All concentrates were spray dried at 120 to 125 °C inlet air temperature a...
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تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...
15 صفحه اولEffect of powder source and processing conditions on the solubility of milk protein concentrates 80
Two milk protein concentrates powders with 80% protein content (MPC80) were reconstituted with either water or permeate at 4C or 37C to contain 3.5% protein content. Samples were homogenized at 0 or 13800 kPa. The objective of this research was to determine how different solubility measures such as solubility index, soluble solids and particle size were affected by powder source, reconstitution...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2005
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2005017