scholarly journals Impact of Protein Interactions and Transmembrane Pressure on Physical Properties of Filter Cakes Formed during Filtrations of Skim Milk

2011 ◽  
Vol 1 ◽  
pp. 886-892 ◽  
Author(s):  
Tim Steinhauer ◽  
Wolfgang Kühnl ◽  
Ulrich Kulozik
Keyword(s):  
Physical Properties ◽  
Protein Interactions ◽  
Skim Milk ◽  
Transmembrane Pressure ◽  
Filter Cakes

scholarly journals Transmission of Major and Minor Serum Proteins during Microfiltration of Skim Milk: Effects of Pore Diameters, Concentration Factors and Processing Stages

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 888
Author(s):  
Zhibin Li ◽  
Dasong Liu ◽  
Shu Xu ◽  
Wenjin Zhang ◽  
Peng Zhou
Keyword(s):  
Serum Proteins ◽  
Skim Milk ◽  
Transmembrane Pressure ◽  
Recovery Yield ◽  
Membrane Flux ◽  
Crossflow Velocity ◽  
Inner Diameter ◽  
Concentration Factors ◽  
20 Nm ◽  
Β Lactoglobulin

Effects of pore diameters (100, 50, and 20 nm), concentration factors (1–8) and processing stages (1–5) on the transmission of major serum proteins (β-lactoglobulin and α-lactalbumin) and minor serum proteins (immunoglobulin (Ig) G, IgA, IgM, lactoferrin (LF), lactoperoxidase (LPO), xanthine oxidase (XO)) during ceramic microfiltration (MF) of skim milk were studied. Holstein skim milk was microfiltered at a temperature of 50 °C, a transmembrane pressure of 110 kPa and a crossflow velocity of 6.7 m/s, using a tubular single stainless steel module that consisted of three ceramic tubes, each with 19 channels (3.5 mm inner diameter) and a length of 0.5 m. For MF with 100 nm and 50 nm pore diameters, the recovery yield of major serum proteins in permeate was 44.3% and 44.1%, while the recovery yield of minor serum proteins was slightly less by 0%–8% than 50 nm MF. MF with 20 nm pore diameters showed a markedly lower (by 12%–45%) recovery yield for both major and minor serum proteins, corresponding with its lower membrane flux. Flux sharply decreased with an increasing concentration factor (CF) up to four, and thereafter remained almost unchanged. Compared to the decrease (88%) of flux, the transmission of major and minor serum proteins was decreased by 4%–15% from CF = one to CF = eight. With increasing processing stages, the flux gradually increased, and the recovery yield of both major and minor proteins in the permeate gradually decreased and reached a considerably low value at stage five. After four stages of MF with 100 nm pore diameter and a CF of four for each stage, the cumulative recovery yield of major serum proteins, IgG, IgA, IgM, LF, LPO, and XO reached 95.7%, 90.8%, 68.5%, 34.1%, 15.3%, 39.1% and 81.2% respectively.

scholarly journals Effect of transmembrane pressure control on energy efficiency during skim milk concentration by ultrafiltration at 10 and 50°C

2016 ◽  
Vol 99 (11) ◽  
pp. 8655-8664 ◽  
Author(s):  
S. Méthot-Hains ◽  
S. Benoit ◽  
C. Bouchard ◽  
A. Doyen ◽  
L. Bazinet ◽  
...  
Keyword(s):  
Energy Efficiency ◽  
Skim Milk ◽  
Pressure Control ◽  
Transmembrane Pressure

scholarly journals Physical Properties of Nonfat Dry Milk and Skim Milk Powder

2017 ◽  
Vol 12 (2) ◽  
pp. 149-154 ◽  
Author(s):  
A.K. Abdalla ◽  
K. Smith ◽  
J. Lucey
Keyword(s):  
Physical Properties ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dry Milk ◽  
Nonfat Dry Milk

Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

2004 ◽  
Vol 71 (1) ◽  
pp. 116-120 ◽  
Author(s):  
Ashraf N Hassan ◽  
Milena Corredig ◽  
Joseph F Frank ◽  
Morsi Elsoda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physical Properties ◽  
Creep Test ◽  
Genetic Variant ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Protein Network ◽  
Dynamic Rheology ◽  
Soft Acid

The objective of this research was to determine the effect of exopolysaccharide (EPS) production by lactic acid bacteria on the microstructure and rheology of Karish cheese, a soft acid coagulated cheese made using skim milk. An EPS-producing strain of Streptococcus thermophilus, and its EPS non-producing genetic variant were used to make comparable batches of the cheese. EPS in cheese was visualized by cryo-SEM as a large, dense, filamentous mass. Cheese made with the EPS non-producing culture was characterized by a dense protein network with smaller pores compared to that prepared with the EPS-producing culture. High elastic and viscous moduli measured by dynamic rheology were observed for EPS negative cheese and was attributed to its dense protein network. Creep test experiments demonstrated that cheese prepared with the EPS non-producing strain was more rigid and recovered its deformation, while cheese made using the EPS producing culture was more deformable. These results indicate that EPS-producing cultures can improve the physical properties of Karish cheese by reducing undesirable rigidity.

Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

2008 ◽  
Vol 18 (3) ◽  
pp. 312-322 ◽  
Author(s):  
A. Lazaridou ◽  
H. Vaikousi ◽  
C.G. Biliaderis
Keyword(s):  
Physical Properties ◽  
Skim Milk

Application of the plastein reaction to caseins and to skim-milk powder: II. Chemical and physical properties of the plasteins and the mechanism of plastein formation

1982 ◽  
Vol 49 (2) ◽  
pp. 279-293 ◽  
Author(s):  
Gonca Sukan ◽  
Anthony T. Andrews
Keyword(s):  
Physical Properties ◽  
Peptide Mapping ◽  
Guanidine Hydrochloride ◽  
Gel Filtration ◽  
Milk Powder ◽  
Skim Milk ◽  
Peptide Bond ◽  
Skim Milk Powder ◽  
Peptide Bond Formation ◽  
Hydrophobic Peptides

SUMMARYChemical and physical properties of plasteins derived from caseins and skim-milk powder have been investigated. Plasteins were very similar in properties regardless of starting material or of the proteinase used in their production. Plastein formed from Na caseinate hydrolysate at pH 5 was stable over the pH range 1·5–9·0 and had the properties of a thixotropic gel. More extreme pH values caused dissolution as did various chaotropic reagents. 8 M-urea disrupted plastein structure almost entirely, as did various organic acids at concentrations of 50% (v/v) and strongly ionic detergents. Non-ionic or weakly cationic detergents and 6 M-guanidine hydrochloride were less effective. Treatment with strong salt solutions, Ca2+ and EDTA had no effect. Gel filtration experiments demonstrated that plasteins were completely disrupted under dissociating conditions and peptide mapping confirmed that all the peptides originally present in the hydrolysate were also present in plastein. Amino group contents were unchanged on plastein formation. These experiments together with gel electrophoresis studies clearly showed that only hydrophobic and ionic bonding mechanisms were involved in plastein formation and no detectable peptide bond formation or transpeptidation occurred. In accordance with this, amino acid analysis suggested that hydrophobic peptides were preferentially incorporated. Implications for use of plasteins in food products are discussed.

scholarly journals Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3023
Author(s):  
Siswo Sumardiono ◽  
Budiyono Budiyono ◽  
Heny Kusumayanti ◽  
Nada Silvia ◽  
Virginia Feren Luthfiani ◽  
...  
Keyword(s):  
Physical Properties ◽  
Mung Bean ◽  
Physicochemical Characterization ◽  
Skim Milk ◽  
Hot Extrusion ◽  
Nutrient Content ◽  
Raw Material ◽  
Corn Flour ◽  
Bean Flour ◽  
Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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