Results 21 to 30 of about 179,821 (344)

Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks

Foods, 2022
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements.
Katarzyna Kiełczewska, Aneta Dąbrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai, Justyna Żulewska   +7 more
doaj   +1 more source

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Unmelted texture.

Journal of Dairy Science, 2022
The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness.
P. Salunke, C. Marella, J. Amamcharla, K. Muthukumarappan, L. Metzger   +4 more
semanticscholar   +1 more source

Functional Properties of Yoghurt Fortified with Spirulina platensis and Milk Protein Concentrate

Journal of Food and Dairy Sciences, 2022
Spirulina platensis powder (SPP) and milk protein concentrate (MPC) were used to produce enriched functional yoghurt, at four treatments, control T1 skim milk powder (2% SMP), T2 (1.5% MPC+0.5% SPP), T3 (1%MPC+1%SPP), T4 (0.5% MPC+1.5% SPP).
E. Mesbah, Amal A. Matar, Alshymaa Karam-Allah   +2 more
semanticscholar   +1 more source

Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

Journal of Future Foods, 2023
Chi Kong Yeung
exaly   +2 more sources

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Melt and stretch properties.

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.
P. Salunke, C. Marella, J. Amamcharla, K. Muthukumarappan, L. Metzger   +4 more
semanticscholar   +1 more source

Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2018
In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue.
Aliakbar Gholamhosseinpour, مصطفی مظاهری تهرانی, سید محمد علی رضوی   +2 more
doaj   +1 more source

In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends

Catalysts, 2021
The replacement of animal with plant proteins in human diets has been increasing in recent years. The impact of blending milk protein concentrate (MPC) with protein isolates from soy (SPI), rice (RPI) and pea (PPI) on the in vitro digestibility and ...
M. Khalesi, R. Fitzgerald
semanticscholar   +1 more source

EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE. [PDF]

Journal of Food and Dairy Sciences, 2015
Ricotta cheese was made from acidified skim milk by yogurt starter at pH 5.8- 5.9 and adding different concentration of skim milk powder and milk protein concentrate.
M. Refaey, M. Abdel-Aziz, E. EL-Sokkary, M. Gomaa   +3 more
doaj   +1 more source

Solubility of commercial milk protein concentrates and milk protein isolates [PDF]

Journal of Dairy Science, 2011
High-protein milk protein concentrate (MPC) and milk protein isolate (MPI) powders may have lower solubility than low-protein MPC powders, but information is limited on MPC solubility. Our objectives in this study were to (1) characterize the solubility of commercially available powder types with differing protein contents such as MPC40, MPC80, and MPI
V, Sikand, P S, Tong, S, Roy, L E, Rodriguez-Saona, B A, Murray   +4 more
openaire   +2 more sources

Fermented Rubber Seed Kernel with Yeast in the Diets of Tropical Lactating Dairy Cows: Effects on Feed Intake, Hematology, Microbial Protein Synthesis, Milk Yield and Milk Composition

Veterinary Sciences, 2022
The objective of the present study was to analyze the effects of yeast-fermented rubber seed kernels (YERSEK) on the feed intake, hematology, microbial protein synthesis, milk yield, and milk composition in dairy cows. Six crossbred Holstein Friesian (HF)
Thanaporn Ouppamong, Nirawan Gunun, Chayapol Tamkhonburee, Pichad Khejornsart, Chatchai Kaewpila, Piyawit Kesorn, Thachawech Kimprasit, Anusorn Cherdthong, Metha Wanapat, Sineenart Polyorach, Suban Foiklang, Pongsatorn Gunun   +11 more
doaj   +1 more source