scholarly journals Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

2011 ◽  
Vol 94 (8) ◽  
pp. 3747-3760 ◽  
Author(s):  
M. Whitson ◽  
R.E. Miracle ◽  
E. Bastian ◽  
M.A. Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

Comparison of Whey Protein Concentrate and Spray-Dried Plasma Protein in Diets for Weanling Pigs1

2007 ◽  
Vol 23 (2) ◽  
pp. 116-122 ◽  
Author(s):  
R.O. Gottlob ◽  
J.M. DeRouchey ◽  
M.D. Tokach ◽  
J.L. Nelssen ◽  
R.D. Goodband ◽  
...  
Keyword(s):  
Whey Protein ◽  
Plasma Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

scholarly journals Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

2019 ◽  
Vol 57 (1) ◽  
pp. 48-58 ◽  
Author(s):  
Indrajeet Singh Banjare ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Sumit Arora ◽  
Vanita Pandey
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Inlet Temperature ◽  
Protein Concentrate ◽  
Significant Difference ◽  
In Vitro Bioaccessibility ◽  
Fe Complex ◽  
Spray Dried

In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.

scholarly journals The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder

2014 ◽  
Vol 97 (7) ◽  
pp. 4043-4051 ◽  
Author(s):  
Curtis W. Park ◽  
Eric Bastian ◽  
Brian Farkas ◽  
MaryAnne Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditions

2019 ◽  
Vol 58 ◽  
pp. 275-281 ◽  
Author(s):  
Kamal Gandhi ◽  
Savita Devi ◽  
Priyae Brath Gautam ◽  
Rajan Sharma ◽  
Bimlesh Mann ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Fe Complex ◽  
Spray Dried
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