Results 11 to 20 of about 555 (142)
Journal of Dairy Science, 2023 : 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 protein content, as well as the composition of ...
Joice Pranata +3 more
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Micellar Casein Concentrate in Hard Cheese Production
Техника и технология пищевых производствNew technologies provide comprehensive processing of raw materials, increase the yield of the finished product, and improve the marketability of dairy products. For instance, microfiltration is popular in cheese production. It makes it possible to obtain
Elena I. Melnikova +4 more
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Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation. [PDF]
Compr Rev Food Sci Food SafABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Janahar JJ, Seth D, Balasubramaniam VM.
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Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality. [PDF]
Compr Rev Food Sci Food SafABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Silva I +5 more
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Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality [PDF]
FoodsProtein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves ...
Justyna Żulewska +6 more
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Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations [PDF]
Food Chemistry: XThis study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC).
Guosen Yan +6 more
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Liang you shipin ke-ji, 2023 At present, casein can be isolated from skim milk by membrane filtration technology, and micellar casein concentrate could be obtained by concentration, sterilization, drying.
YAN Qing-quan +5 more
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Journal of Dairy Science, 2022 : Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation.
Prafulla Salunke +2 more
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Journal of Dairy Science, 2022 : Our objectives were to determine the level of milk-derived whey protein (MDWP) removal necessary to achieve no detectable sulfur/eggy flavor in ultrapasteurized fat-free micellar casein concentrate (MCC) beverages (6.5% protein) and in the same ...
Joice Pranata, B G Carter, M A Drake
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Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts [PDF]
Journal of food scienceABSTRACT Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen ...
VanWees S, Rankin S, Hartel R.
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