Results 311 to 320 of about 179,821 (344)

Effect of low milking frequency on the concentration of antimicrobial proteins in goat milk

Veterinary Immunology and Immunopathology
This 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, Takahiro, Nii, Naoki, Suzuki, Naoki, Isobe   +3 more
openaire   +2 more sources

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Journal of Food Engineering, 2019
This study compared the UHT (145 °C for 5 s) stability and fouling behavior of high protein milk dispersions prepared from reconstituted low heat skimmed milk powder (RSMP) and milk protein concentrate powder (RMPC).
Jaspal Singh, S. Prakash, B. Bhandari, N. Bansal   +3 more
semanticscholar   +1 more source

Impact of shear and pH on properties of casein micelles in milk protein concentrate

LWT, 2019
Properties of casein micelles can be manipulated by changing environmental conditions, which leads to formation of particles of varying sizes with different physical properties.
C. Ranadheera, W. Liyanaarachchi, M. Dissanayake, J. Chandrapala, T. Huppertz, T. Vasiljevic   +5 more
semanticscholar   +1 more source

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", 2023
Purpose: 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.
openaire   +1 more source

Milk protein concentrations in neonatal milk (witch's milk).

Clinical and experimental immunology, 1980
Milk 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, C L, Mirtle, A, Harvie, D B, McClelland   +3 more
openaire   +1 more source

Milk Urea and Protein Concentrations in Milk of Dairy Cows as a Diagnostic Tool

American Association of Bovine Practitioners Conference Proceedings, 1999
Milk 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., Bouchard, E., Bigras-Poulin, M., Tremblay, A.   +3 more
openaire   +1 more source

Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

British Food Journal, 2018
Purpose The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L.
Ehsan Moghaddas Kia, Z. Ghasempour, Soheil Ghanbari, Rasool Pirmohammadi, A. Ehsani   +4 more
semanticscholar   +1 more source

Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate.

Food Chemistry, 2021
Q. Cui, Yuxue Sun, Jianjun Cheng, M. Guo
semanticscholar   +1 more source

Milk protein concentrates for use in specialty foods

Food processing industry, 2022
Недостаток 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
openaire   +1 more source

Cross-linking of milk proteins on heating concentrated milk at 120°C

International Dairy Journal, 1994
Abstract Gel permeation chromatography on a column of TSK-GEL G4000SW in 6M urea was used to study the size distribution of protein aggregates in reconstituted heated concentrated milks and the corresponding colloidal calcium phosphate (CCP)-free milks.
openaire   +1 more source