The Foaming Properties of Skim Milk Protein Concentrate [PDF]
Техника и технология пищевых производств, 2018 Aerated products are popular all over the world, especially those with a foam structure. They are widely represented in the range of the global food market, including that of the Russian Federation.
Ivanova S.
doaj +3 more sources
A semi dynamic <i>in vitro</i> digestion study of milk protein concentrate dispersions structured with different polysaccharides. [PDF]
Curr Res Food Sci, 2021 Hydrocolloids are often added as functional ingredients in foods, to better design the structure of the matrix and ensure food quality and optimal sensory properties.
Markussen JØ +3 more
europepmc +2 more sources
Peptide profiles and antioxidant capacity of extensive hydrolysates of milk protein concentrate
Journal of Dairy Science, 2022 Milk protein concentrate was hydrolyzed using one-step enzymatic hydrolysis. Both the peptide profiles and antioxidant activities of the resulting extensive hydrolysates of milk protein concentrate (EMPH) were analyzed using a peptidomics approach based ...
Qiang Cui, Yuqing Duan, Yuxue Sun
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The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders. [PDF]
Foods, 2020 This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and ...
McSweeney DJ +4 more
europepmc +2 more sources
Monitoring Viscosity and Total Solids Content of Milk Protein Concentrate Using an Inline Acoustic Flowmeter at Laboratory Scale. [PDF]
Foods, 2020 Control of milk concentrate viscosity and total solids (TS) content prior to spray drying can improve dairy ingredient manufacture. However, the availability of hygienic and appropriately pressure rated process viscometers for inline monitoring of ...
Bista A +3 more
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Emulsification Properties of Plant and Milk Protein Concentrate Blends. [PDF]
FoodsBlending is a promising strategy during the partial replacement of plant with animal proteins. This, however, may lead to alteration in the technofunctional properties of the resultant blends. In this study, partial replacement of milk protein concentrate (MPC) with different plant proteins including soy, rice and pea protein concentrates (SPC, RPC and
Khalesi M +5 more
europepmc +4 more sources
Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders. [PDF]
J Food Sci Technol, 2021 Ultrafiltration and Diafiltration processes are used to concentrate proteins present in defatted milk in order to manufacture milk protein concentrate (MPC) powders. Selective passage of the water-soluble components causes retention as well as concentration of colloidal milk components in these processes.
Meena GS, Singh AK, Gupta VK.
europepmc +3 more sources
Process development for a novel milk protein concentrate with whey proteins as fibrils
Journal of Dairy Science, 2021 Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications.
G. Rathod, J.K. Amamcharla
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Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein [PDF]
Journal of Dairy Science, 2018 In recent years, a large increase in the production of milk protein concentrates (MPC) has occurred. However, compared with other types of milk powders, few studies exist on the effect of key processing parameters on powder properties. In particular, it is important to understand if key processing parameters contribute to the poor solubility observed ...
L S, Rupp, M S, Molitor, J A, Lucey
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Journal of Dairy Science, 2018 Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by ...
Alan L Kelly +2 more
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