Results 111 to 120 of about 84,865 (162)

Skim Milk Membranes in Human Milk

1986
Human milk contains biologically active proteins, e.g. enzymes and hormones, some of which have been shown to retain biological activity in the gastrointestinal tractl1,2,3. It has been suggested that the binding of biologically active milk proteins to milk membranes may play a role in stabilizing them in the gastrointestinal tract. We have studied two
Charles E. Isaacs, Roger C. Moretz
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Skim Milk Acidification

Journal of Colloid and Interface Science, 1997
Skim milk was acidified slowly using glucono-delta-lactone and HCl. On lowering the pH the steric stabilization of the casein micelles diminishes and as a result the micelles exhibit attractive interactions. These interactions can be quantitatively described using an adhesive hard sphere (AHS) model.
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SKIM MILK FORTIFICATION USING BLENDS OF SKIM MILK ULTRAFILTRATE AND COTTAGE CHEESE WHEY

Journal of Food Science, 1976
ABSTRACT Permeate (pH 6.71) from ultrafiltration of skim milk was blended 1:1 and 2:1 (w/w) with whey (pH 4.68) resulting from production of cottage cheese from skim milk retentate. Blends were condensed to 50% solids and used to increase. solids concentration of skim milk by up to 2%.
M. E. MATTEWS, C. H. AMUNDSON, C. G. HILL   +2 more
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Blood pressure responses to high-calcium skim milk and potassium-enriched high-calcium skim milk

Journal of Hypertension, 2000
This study was designed to evaluate the effect of high-calcium skim milk or potassium-enriched high-calcium skim milk on blood pressure compared with nonenriched skim milk.This was a randomized double-blind controlled trial. Each milk intervention lasted for 4 weeks, with a minimum of 4 weeks of wash-out between interventions.We recruited 38 healthy ...
J, Hilary Green, J K, Richards, R L, Bunning   +2 more
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Distribution of Kappa-Casein in Skim Milk

Nature, 1959
RECENTLY, it has been reported that, by differential centrifugation of skim milk, one may obtain casein fractions which differ in their stability toward calcium but which appear identical by electrophoretic analyses1. Since the casein micelles are stabilized by kappa-casein2 and this component is not readily detected by electrophoretie analysis, it ...
R A, SULLIVAN, M M, FITZPATRICK, E K, STANTON   +2 more
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Ultrafiltration of reconstituted skim milk

Journal of Dairy Research, 1989
The manufacture of Domiati cheese by ultrafiltration (UF) processing of recombined milk bas been described in several reports (El-Shibinyet al.1982; Bogaard, 1986). This method has several potential advantages in areas short in milk production. In Egypt, a new plant has been established recently for the manufacture of Domiati cheese on the basis of ...
Mohamed H. Abd El-Salam, Nadia Shahein
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The ‘skim milk’ problem

International Journal of Dairy Technology, 1981
A ‘structural surplus’ of skimmed milk solids exists within the EEC. Through various disposal schemes this has been effectively disguised. But with 15 per cent of the total EEC budget allocated to such disposal schemes, milk producers should help to solve this problem.
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Freeze concentration of skim milk

Journal of Food Engineering, 1993
Freeze concentration is an excellent alternative to evaporation and reverse osmosis for concentration of many liquid foods. Product quality is generally high since low temperatures are used and no vapor-liquid interface occurs. However, current commercial freeze concentration technology is not economically competitive with the more established ...
R.W. Hartel, L.A. Espinel
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Microporous Ultrafiltration of Skim Milk

Journal of Food Science, 1992
ABSTRACT Membranes with porosities of 100 and 200 nm were used to obtain a 4:1 milk volume reduction. Average micelle diameters determined from electron micrographs were 46 nm (permeate) and 52 nm (permeate) for the 100‐nm‐pore fractions and 46 and 55 nm for the 200‐nm‐pore fractions.
J.H. WOYCHIK, P. COOKE, D. LU
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Technology of skimmed milk drying

International Journal of Dairy Technology, 1981
A survey is presented of various processes and spray drying installations for obtaining skimmed milk powders with desired qualities. The spray dryers discussed are: spray dryer with pneumatic conveying system, two‐stage drying system, spray dryer with cooling bed, and spray dryer with straight‐through instantizer.
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