scholarly journals EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE.

2015 ◽  
Vol 6 (3) ◽  
pp. 215-225
Author(s):  
M. Gomaa ◽  
E. EL-Sokkary ◽  
M. Abdel-Aziz ◽  
M. Refaey
Keyword(s):  
Milk Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

scholarly journals Principles of lactose crystallization and rheology of milk protein concentrate

2021 ◽  
Vol 10 (15) ◽  
pp. e577101523028
Author(s):  
Débora Brito Goulart
Keyword(s):  
Milk Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Moisture Sorption ◽  
Skim Milk Powder ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Dairy Ingredients ◽  
And Storage ◽  
Maillard Browning

Milk protein concentrate (MPC) is a commercial designation for dairy ingredients with higher protein and lower lactose content than conventional skim milk powder. Lactose in its amorphous form is found in several spray-dried dairy powders. Amorphous lactose is thermodynamically unstable and can mobilize and crystallize over time under adequate temperature and moisture content. Moisture sorption from the air precedes crystallization, enhancing MPC cohesiveness and caking. This increased humidity results in poor rehydration and dispersibility, lower yield during drying, operation problems, difficulties in handling and storage. Moreover, lactose crystallization in MPC can cause Maillard browning reaction and fat oxidation. To avoid this problem, it is necessary to pre-crystallize lactose as alpha-lactose monohydrate, which is non-hygroscopic, before spray drying. Such a procedure is essential in preventing deterioration of MPC resulting from lactose crystallization or chemical reactions. Additionally, the control of this step is important to obtain specified and reproducible powder, in terms of size and crystallization level. There are various reports on the rheology of milk-based products; however, there is a lack of investigation on concentrated systems. Consequently, the objective of the present work is to review basic concepts of lactose crystallization and rheology of milk protein concentrate.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

scholarly journals Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

2021 ◽  
Vol 26 (3) ◽  
pp. 2587-2593
Author(s):  
NABIL MEHANNA ◽  
◽  
SAMAR SALAMA ◽  
MOHAMED ARAFA
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Manufacturing Method

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

A fluorimetric method for determination ofPseudomonas fluorescensAR11 lipase in skim milk powder, whey powder and whey protein concentrate

1984 ◽  
Vol 51 (4) ◽  
pp. 623-628 ◽  
Author(s):  
Donald Stead
Keyword(s):  
Whey Protein ◽  
Lipolytic Activity ◽  
Sodium Taurocholate ◽  
Milk Powder ◽  
Skim Milk ◽  
Milk Proteins ◽  
Skim Milk Powder ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Whey Powder

SummaryA method which was developed for assaying the extracellular lipases of psychrotrophic bacteria in milk (Stead, 1983, 1984) and which uses the fluorogenic substrate 4-methylumbelliferyl oleate has been adapted for use with skim milk powder (SMP), whey powder (WP) and whey protein concentrate (WPC). A five-fold increase in the concentration of sodium taurocholate (NaTC), in the mixture of NaTC and cetyltrimethylammonium bromide needed to dissociate lipase from milk proteins, removed the excessive sensitivity of the assay to variations in the concentrations of SMP, WP or WPC incorporated. Commercially available pancreatic lipase provided a suitable standard of lipolytic activity and as little as 1–2 μ could be detected in each assay system.

scholarly journals Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan

2018 ◽  
Vol 38 (2) ◽  
pp. 178
Author(s):  
Mohamad Djali ◽  
Syamsul Huda ◽  
Lovita Andriani
Keyword(s):  
Whey Protein ◽  
Block Design ◽  
Milk Powder ◽  
Skim Milk ◽  
Chemical Properties ◽  
Skim Milk Powder ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Randomized Block Design ◽  
Physical And Chemical

Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.

scholarly journals Dietary Lactobacillus casei K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of Micropterus salmoides

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2564
Author(s):  
Jinsong Wang ◽  
Zhuoying Zhu ◽  
Shenghao Tian ◽  
Huiyu Fu ◽  
Xiangjun Leng ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Lactobacillus Casei ◽  
Crude Protein ◽  
Micropterus Salmoides ◽  
Milk Powder ◽  
Skim Milk ◽  
Antioxidant Response ◽  
Skim Milk Powder ◽  
Fillet Quality

We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p < 0.05). LB significantly improved crude protein and fiber numbers (p < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.

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