Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage content as well composition soluble proteins in aqueous phase around micelle. objective this study was to determine micelles skim milk MCC containing 7.0 11.6% content. Skim pasteurized concentr...

in this study, the milk-derived galactooligosaccharides (gos) were produced by lactobacillus delbrueckii subsp. bulgaricus and refined by an ultrafiltration-nanofiltration continuous membrane. by further investigation, we found that the gos product purified by gel permeation chromatography mainly contained low molecular weight disaccharide and trisaccharide, that is, 4-β-galactobiose and tri-ga...

Commercial manufacturing of dairy products involves the addition ingredients (such as nonfat dry milk and protein concentrates) well non-dairy additives gums, stabilizers, emulsifiers, texture modifiers) to get best product appearance, maintain quality, extend shelf-life. Though these are not harmful, consumers do prefer them in food formulations. Therefore, industry is working on improving inh...

background: ovarian hyperstimulation syndrome (ohss) is a recognized complication of ovulation induction, occurring in 1-10% of ivf and embryo transfer cycles. while mild ohss is of no clinical relevance, severe ohss is a life threatening complication. however, the efficacy of prevalent treatments appeared to be limited. we developed a continuous autotransfusion system with an ultrafiltration i...

Prediction of the dynamic crossflow ultrafiltration rate of a protein solution such as milk poses a complex non-linear problem a...

In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat’s milk using two volume-reduction ratios three probiotic starters were studied. It was established that dry matter, fats, proteins, count lactic acid bacteria, titratable acidity, dynamic viscosity increased pH decreased with rise ratio during ultr...

Dairy ingredients are used in food systems because they provide desirable sensory properties, physical properties, and/or nutritional traits in a convenient, wholesome and economical way. These key attributes, which are made available in a wide array of dairy ingredients, make them desirable to food formulators. Milk protein ingredients provide not only nutrition, but also specific technologica...