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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, Ashish Kumar, Singh, Narender Raju, Panjagari, Sumit, Arora   +3 more
openaire   +2 more sources

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]

Journal of Food and Dairy Sciences, 2017
Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
doaj   +1 more source

Quality and Quantity of Dairy Cow Milk Production in View of Differences in Concentrate Use at KUD Kertajaya Kandangan, Kediri Regency, East Java

Journal of Applied Veterinary Science and Technology, 2023
Background: Differences in the use of concentrates in dairy cows cause differences in the quantity and quality of milk produced. Purpose: To compare the quality and quantity of milk between dairy cows fed concentrate A and concentrate B.
Oriza Cahya Rahmadiati, Siti Eliana Rochmi, M. Gandul Atik Yuliani, Anwar Ma'ruf, Miyayu Soneta Sofyan, Agung Budianto Achmad, Dony Chrismanto   +6 more
doaj   +1 more source

Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield

Journal of Dairy Science, 2023
: Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making properties and yield is not known.
M.A. Olsen, S. Ferneborg, S.G. Vhile, A. Kidane, S.B. Skeie   +4 more
doaj   +1 more source

High-pressure structuring of milk protein concentrate: Effect of pH and calcium.

Journal of Dairy Science, 2021
In this study, we investigated the effect of pH and calcium on the structural properties of gels created by high-pressure processing (HPP, 600 MPa, 5°C, 3 min) of milk protein concentrate (MPC, 12.5% protein). The pH level of the MPC was varied between 6.
Linran Wang, C. Moraru
semanticscholar   +1 more source

Study of Protein Concentrate from Flying Fish Roe Filament and its Application for Nutrified Rice-Corn Milk

, 2022
One of the interesting marine products to be explored is flying fish (Hirundichthys oxycephalus) roes. The flying fish roe is usually called tobiko. The aim of this study is to extract protein from tobiko filaments using an isoelectric point approach ...
Wahyudi, Vritta Amroini, Harini, Noor, Manshur, Hanif Alamudin, Aini, Afifah Nuril, Wachid, Mochammad   +4 more
core   +1 more source

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
openaire   +2 more sources

Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate.

Journal of Dairy Science, 2021
Milk protein concentrates (MPC) are typically dried high-protein powders with functional and nutritional properties that can be tailored through modification of processing conditions, including temperature, pH, filtration, and drying.
N. Rafiee Tari, Zafir Gaygadzhiev, A. Guri, A. Wright   +3 more
semanticscholar   +1 more source

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, Athira Syamala, Lloyd E. Metzger   +2 more
doaj   +1 more source

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.
openaire   +2 more sources