PURPOSE we aim to examine whether adding exercise has impact on obesity prevention and bone metabolism in senior rats, to which dietary obesity was induced through skim milk intake. METHODS We used 47, 14-week old Sprague -Dawley (SD) female rats (CLEA Japan, Inc.). The Rats were separated into four random groups: 1) a Non-Ex group with a normal diet (n = 12), 2) an Ex group with a normal die...

Dried milk protein concentrate is produced from skim milk using a combination of processes such as ultrafiltration (UF), evaporation or nanofiltration, and spray drying. It is well established that dried milk protein concentrate (MPC) that contains 80% (MPC80) and greater protein content (relative to dry matter) can lose solubility during storage as a result of protein-protein interactions and ...

BACKGROUND Several studies show that proteins, including whey and casein, are more satiating than carbohydrates. It follows that skim milk would be more satiating than sugar-rich beverages. However, this has yet to be shown. OBJECTIVE The objective was to investigate the effects of drinking skim milk in comparison with a fruit drink at breakfast on self-reported postmeal satiety and energy in...

Bacillus brevis (Brevibacillus parabrevis) ATCC 8185 synthesizes two kinds of antibiotic peptides, cyclopeptide tyrocidine and linear gramicidin. The production of linear gramicidin can be induced by the standard method (using a skim milk medium for pre-culture and beef broth for the main culture) employed for the induction of tyrocidine. In this study, we tried to determine the optimal growth ...

This study aims to evaluate the suitability and reliability of Process Analytical Tools (PAT) in monitoring milk powder blending process. The uniformity end point was predicted using Near-Infrared (NIR) probe, subsequently validated offline Fourier Transform Infrared Spectroscopy (FTIR). A standard formulation (SMF) made up 50% lactose, 40% skim powder, 10% whey protein concentrate used. Additi...

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...

Milk is a bulky product, expensive to transport, and very susceptible to contamination, which in a short time renders it unpalatable. In its natural state it contains al^out 87 per cent of water, which is a comparatively worthless constituent. ' Efforts to reduce the water content of milk, leaving the solids in ; a more concentrated form without destroying their food value, and at the same time...

The physicochemical changes during the storage of high protein powders, such as skim milk powder (SMP), nonfat dry (NDM), and concentrates (MPC), can result in a variation functional properties powders. objective this study was to evaluate effects various powders (SMP, NDM, MPC40, MPC70) on their properties. Three different lots were collected from US manufacturers analyzed for after 3, 9, 15 m...

EFFECTS OF STABILIZERS AND pH ADJUSTMENTS ON MILK PROTEINS IN UHT-TREATED CITRUS JUICE/SKIM MILK BLEND DRINK

Peptonized milk, a t rypt ic digest of skim milk, proved unacceptable as a protein source for artificially reared piglets. When this product was substi tuted for dried skim milk, rate and efficiency of gain were sharply decreased and incidence and severity of diarrhea markedly increased. Rectal temperature was decreased. The difference in nutritiona~ adequacy of the diets, measured by a chick g...