Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins [PDF]
Frontiers in Nutrition, 2021 To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, and 95°C for 30 s. Then, the sulfhydryl content, surface hydrophobicity, and secondary structure of heat-treated skim milk were studied. Treating skim milk
Hongjuan Li +2 more
exaly +4 more sources
Molecules, 2019 It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists.
Lingjun Tong, Nasi Ai, Yungang Cao
exaly +3 more sources
Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk
Molecules, 2019 Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers.
Lingjun Tong, Huaxi Yi, Jing Wang
exaly +3 more sources
Skim Milk as a Multifunctional Cryoprotectant for Fish Probiotic Enterococcus spp.: Impact on Viability During Lyophilization and Long-Term Storage [PDF]
MicroorganismsThis study investigated the efficacy of different cryoprotectants (maltodextrin, skim milk, trehalose, sucrose, fructose, and dextrose) in protecting probiotic cultures isolated from the microbiota of arapaima (Arapaima gigas) (Enterococcus faecium ...
Matheus Gomes da Cruz +5 more
doaj +2 more sources
Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk [PDF]
Ultrasonics SonochemistryFermented skim milk is an ideal food for consumers such as diabetic and obese patients, but its low-fat content affects its texture and viscosity. In this study, we developed an effective pretreatment method for fermented skim milk using low-frequency ...
Hongsen Yu +7 more
doaj +2 more sources
Determination of Protein Interaction in Milk Protein Concentrate Powders Manufactured from pH-Adjusted and Heat-Treated Skim Milk [PDF]
FoodsThe influence of heating as a pretreatment on the structural and functional attributes of milk protein concentrate (MPC) powders derived from ultrafiltered/diafiltered (UF/DF) skim milk is under-reported.
Kavya Dileep +2 more
doaj +2 more sources
Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane [PDF]
Food Chemistry: XIn the process of defatting milk, preheating treatment is an important factor affecting the flavor of skim milk. Here, raw milk was preheated at different times and temperatures.
Juan Wang +4 more
doaj +2 more sources
Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk [PDF]
Ultrasonics Sonochemistry, 2021 Wenjin Zhang +2 more
exaly +2 more sources
Assessment of pregnancy-associated glycoprotein profile in milk for early pregnancy diagnosis in goats [PDF]
Animal Bioscience, 2021 Objective This study was conducted to assess the level of pregnancy-associated glycoprotein (PAG) in whole and skim milk samples, and its suitability for early pregnancy diagnosis in goats.
Shiva Pratap Singh +5 more
doaj +1 more source
Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder
Mljekarstvo, 2021 This study aimed to determine the physicochemical properties and antioxidant activities of dromedary skim colostrum and milk powder produced by freeze-drying.
Olfa Oussaief +4 more
doaj +1 more source