Results 11 to 20 of about 27,275 (257)
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.
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THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS
Современная наука и инновации, 2022 The article presents the results of studies of the joint use of milk protein and polysaccharide gelators. It has been established that the addition of milk protein concentrate to kappa-carrageenan and xanthan gum solutions improves the functional ...
Elena Karlenovna Tunieva +2 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
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Fortified Protein Concentrate Based on Milk Whey
Техника и технология пищевых производствUtilization and processing of milk whey have become a pressing problem for the dairy industry as a result of unprofitable production methods and the poor energy-saving industrial technologies.
Lebedeva Svetlana +4 more
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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.
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Milk protein concentrates: opportunities and challenges [PDF]
Journal of Food Science and Technology, 2017 Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility.
Ganga Sahay, Meena +3 more
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Use of Milk-Protein Concentrates in the Production of Fermented Milk Products
KnE Life Sciences, 2021 There are an increasing number of products containing milk-protein concentrates. Their use helps to reduce the duration of the fermentation process; increases the concentration of viable cells of lactic acid microorganisms; creates the desired consistency of finished products with required structural and mechanical properties; improves the taste ...
Nikolay Gutоv, Irina Maseeva
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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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Research of composition of milk protein concentrates [PDF]
Food Processing: Techniques and Technology, 2019 Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their further application in production of dairy products are ...
Smirnova I., Gutov N., Lukin A.
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Jurnal Ilmu-Ilmu Peternakan, 2022 Studies in young goats showed that feeding different N supplements did not significantly affect growth rate, rumen digestion, or N metabolism. It is unclear whether this finding is also applicable to lactating dairy goats.
A Rai Somaning Asih +2 more
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