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VACUUM-FREE DRYING OF MILK-PROTEIN CONCENTRATES
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023The purpose of our work was to study the yield and physicochemical parameters of milk-protein concentrates obtained under the conditions of vacuum-free lyophilic drying.
Marina Kurbanova +4 more
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Innovative Uses of Milk Protein Concentrates in Product Development
Journal of Food Science, 2015Abstract Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease.
Shantanu, Agarwal +3 more
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Properties of concentrates containing milk protein and non‐milk carbohydrates
International Journal of Food Science & Technology, 1980SummaryVarious edible carbohydrates were combined with skim‐milk concentrate, prepared by ultrafiltration (UF), to obtain a novel range of milk products with total solids contents greater than 40%. These products were very heat stable, their stability being inversely proportional to the reducing power of the carbohydrate in the mixture.
A. W. M. SWEETSUR, D. D. MUIR
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On Quantifying the Dissolution Behaviour of Milk Protein Concentrate
Food Hydrocolloids, 2011Abstract Milk protein concentrate (MPC) is a newly developed dairy powder with wide range of applications as ingredients in the food industry, such as cheese, yogurt, and beverage. MPC has relatively poor solubility as a result of their high protein content (40–90 wt%), with distinct dissolution behaviour in comparison to skim milk or whole milk ...
Cordelia Selomulya, X D Chen
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Effect of low milking frequency on the concentration of antimicrobial proteins in goat milk
Veterinary Immunology and ImmunopathologyThis study examined the effects of low frequency milking on the concentrations of antimicrobial components in goat milk. Sixteen goats were divided into two groups of eight each: milking once every 2 d three times (for six days, three times group) or five times (for 10 days, five times group). On other days, milking was performed once daily.
Rika, Harada +3 more
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Milk protein concentrations in neonatal milk (witch's milk).
Clinical and experimental immunology, 1980Milk protein concentrations were determined in five samples of neonatal milk (witch's milk) by either double antibody radioimmunoassay (IgA) or by single radial immunodiffusion (IgG, lactoferrin, lysozyme and albumin). Neonatal milk IgA concentrations ranged from 0.43 to 118.2 mg/l; the corresponding mean neonatal serum IgA concentration was 2.6 +/- s ...
P L, Yap +3 more
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Milk Urea and Protein Concentrations in Milk of Dairy Cows as a Diagnostic Tool
American Association of Bovine Practitioners Conference Proceedings, 1999Milk urea (UREA), together with percentage milk protein (PROT), are increasingly being used as indicators of the protein-energy balance of the ration and for monitoring nutrition or diagnosing feeding disorders. Goals of this study were a) determine the influence of the variations among quarters, the somatic cell count, sample conservation ...
Eicher, R. +3 more
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STUDY OF FRACTIONAL COMPOSITION OF PROTEINS OF MILK-PROTEIN CONCENTRATES
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023Purpose: to study the fractions of casein proteins and whey proteins with reference to their molecular weight values. Consider the nature of microfiltration and diafiltration processes actively accepted in the separation of casein proteins from whey proteins.
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Protein interactions in milk protein concentrate powders
International Dairy Journal, 2006Abstract Solutions (5%, w/w, pH 6.9), made from six different pilot-plant milk protein concentrate (MPC) powders, were centrifuged (700 g for 10 min at 20 °C) to isolate the insoluble material. The sediment (insoluble material) was characterized using one-dimensional (1D) and two-dimensional (2D) sodium dodecyl sulphate polyacrylamide gel ...
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Milk protein concentrates for use in specialty foods
Food processing industry, 2022Недостаток пищевого белка в рационе питания ведет к нарушению работы желез внутренней секреции, состава крови; ослаблению умственной деятельности, замедлению роста и развития детей, снижению сопротивляемости к инфекциям. Это создает тенденцию к созданию продуктов с использованием молочно-белковых концентратов (МБК). Молочный белок, состоящий из казеина
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