Production of Ultrafiltered Skim Milk Retentate Powder. 2. Functional Properties
نویسندگان
چکیده
منابع مشابه
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...
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The paper deals with the performance optimization for skim milk powder unit of a dairy plant at National Dairy Research Institute (N. D. R. I.), Karnal using Genetic Algorithm (G. A.). The skim milk powder unit comprises of six subsystems working in series. The failure and repair rates of the subsystems are taken from maintenance history sheets, which follow the exponential distribution. The ma...
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The effect of ultrafiltration and diafiltration on the distribution of the calcium phosphate clusters of the casein micelle was investigated using Small Angle Neutron Scattering (SANS). In the case of ultrafiltration, fresh skim milk was subjected to concentration using membrane filtration up to 5× its original volume, the retentate was rediluted with its corresponding serum and subsequently di...
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Recently, the safety of low water activity (aw) foods started to become a major concern. It has been observed that microorganisms may not grow in low-aw foods but can survive for rather long periods of time, representing significant risk. Most researchers have been concentrating on the role of water activity. However, little is known about the effect of water mobility on influencing the surviva...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1993
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(93)77627-4