Solubility of commercial milk protein concentrates and milk protein isolates

Effect 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...

Modified milk protein concentrates in high-protein nutrition bars

Implications of Dairy Imports: The Case of Milk Protein Concentrates

Imports of milk protein concentrates (MPCs) are increasingly entering the United States with minimal trade restrictions. MPC is a general reference to a dried protein product derived from milk using a technology known as “ultra filtration.” Two questions are addressed in this article. First, did the combination of relaxed import restrictions, low world prices for protein, and relatively high do...

Processing Quality of Milk-Protein Concentrates Obtained by Ultrafiltration

The article deals with the study of processing quality of milk-protein concentrates obtained by ultrafiltration. Creaming ability of milk-protein concentrates obtained by ultrafiltration is inevitably associated with the presence of rehydrated proteins in its composition. With increasing temperature, the ability of proteins to absorb on the plasma-gas interface is reduced, as evidenced by a dec...

Effect of Dietary Protein Supplementation on Sheep Milk Coagulation Properties

The objectives of this experiment were to evaluate the effects of dietary protein supplementation in lactating dairy ewe’s diets on milk coagulation properties. Milk samples (n=126) were analyzed to assess the source of variation for rennet coagulation ability at the 6th (RCA6) and 12th hour (RCA12), milk clotting time (MCT, s) and an index of milk clotting time (IMCT, %). In addition, data wer...