Results 31 to 40 of about 555 (142)
International Journal of Dairy Technology, 2022 Understanding the molecular properties and interactions of components within high‐protein dairy powders is important in predicting rehydration performance. Raman spectroscopy was used to generate molecular information which provided insights into interactions between caseins in micellar casein concentrate (MCC) powder formulated with varying ...
Ram R Panthi +3 more
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PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY
Современная наука и инновации, 2023 Milk casein has important properties that ensure the widespread use of this protein in industry and increased interest in its study by researchers. Studies of the structure of casein in its native state have revealed its micellar structure.
N. A. Dzhangiryan, V. I. Shipulin.
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Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color
Journal of Dairy Science, 2023 : Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C.
Hayden M. Hoyt +3 more
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The effect of commercial sterilization regimens on micellar casein concentrates [PDF]
Journal of Dairy Science, 2012 This work focused on evaluating the effects of UHT sterilization and in-container retorting on the stability and physical properties of micellar casein concentrates (MCC). The study was performed on MCC obtained by membrane separation, with casein concentrations between 5 and 10%.
C M, Beliciu, A, Sauer, C I, Moraru
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Molecules, 2023 Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease
Gaurav Kr Deshwal +3 more
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Heat stability of micellar casein concentrates as affected by temperature and pH [PDF]
Journal of Dairy Science, 2012 The increased interest in using micellar casein concentrates (MCC) obtained by microfiltration in the manufacture of shelf-stable high-protein beverages creates a need to understand the effect of sterilization treatments on the stability of this ingredient.
A, Sauer, C I, Moraru
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Microstructural Characterization of High-Protein Dairy Powders
Dairy, 2023 Dairy proteins are potential and multipurpose ingredients used to prepare various food products. It exhibits many beneficial functionalities and bioactivities in the processing of food products.
Prafulla Salunke +2 more
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Viscosity changes and gel formation during storage of liquid micellar casein concentrates
Journal of Dairy Science, 2021 Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (∼350 kg) was pasteurized (72°C for 16 s) and filtered through a ceramic microfiltration system to make MCC and ...
Marshall Dunn +2 more
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Acid gelation properties of fibrillated model milk protein concentrate dispersions
Journal of Dairy Science, 2022 : Whey proteins in milk are globular proteins that can be converted into fibrils to enhance functional properties such gelation, emulsification, and foaming.
Gunvantsinh Rathod +2 more
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Foods, 2021 Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility.
Malou Warncke, Ulrich Kulozik
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