Properties of Ultrafiltered Skim Milk Retentate Powders
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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Milk proteins have many potential sequences within their primary structure, each with a specific biological activity. In this study, we compared and investigated the bioactivities of hydrolysates of the domestic (A, B) and imported (C, D) skim milk powders generated using papain digestion. MALDI-TOF analysis revealed that all milk powder proteins were intact, indicating no autolysis. Electropho...
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In the commercial dehydration of raw Kquid skim milk the immediate practical objective is the production of a dry powder that may be conveniently stored and readily transported. The agency of dehydration is heat. In the merchandising of these powders emphasis is placed upon their high nutritive value, particularly as sources of protein, of calcium, and of vitamin G. It is commonly, if tacitly, ...
متن کاملChanges in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering.
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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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1986
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(86)80410-6