scholarly journals Effect of ceramic membrane channel diameter on limiting retentate protein concentration during skim milk microfiltration

2016 ◽  
Vol 99 (1) ◽  
pp. 167-182 ◽  
Author(s):  
Michael C. Adams ◽  
David M. Barbano
Keyword(s):  
Protein Concentration ◽  
Ceramic Membrane ◽  
Skim Milk ◽  
Membrane Channel ◽  
Channel Diameter

Mineral balance in skim-milk and milk retentate: effect of physicochemical characteristics of the aqueous phase

1981 ◽  
Vol 48 (1) ◽  
pp. 91-97 ◽  
Author(s):  
Gerard Brule ◽  
Jacques Fauquant
Keyword(s):  
Aqueous Phase ◽  
Total Protein ◽  
Protein Concentration ◽  
Skim Milk ◽  
Physicochemical Characteristics ◽  
Mineral Balance ◽  
Citrate Ions

SummaryThe effect of physicochemical characteristics (pH, temperature, composition) of the aqueous phase on the mineral balance in milk and milk retentate has been studied. The ratio of colloidal Ca to total protein decreased with pH, but at any given pH the higher the protein concentration, the higher was the ratio of colloidal Ca to total protein. The solubilization of Ca during cooling and the decrease in soluble Ca during heating were approximately the same in retentates and in milk. Among the components of the aqueous phase, soluble Ca and citrate ions were related to the amount of colloidal Ca.

scholarly journals Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature

2016 ◽  
Vol 99 (8) ◽  
pp. 6164-6179 ◽  
Author(s):  
Camilla Elise Jørgensen ◽  
Roger K. Abrahamsen ◽  
Elling-Olav Rukke ◽  
Anne-Grethe Johansen ◽  
Reidar B. Schüller ◽  
...  
Keyword(s):  
Pore Size ◽  
Ceramic Membrane ◽  
Skim Milk ◽  
Protein Fractionation ◽  
Membrane Pore ◽  
Membrane Pore Size

scholarly journals The Foaming Properties of Skim Milk Protein Concentrate

2019 ◽  
Vol 48 (4) ◽  
pp. 12-21
Author(s):  
Светлана Иванова ◽  
Svetlana Ivanova
Keyword(s):  
Protein Content ◽  
Protein Concentration ◽  
Milk Protein ◽  
Skim Milk ◽  
Milk Proteins ◽  
Protein Solutions ◽  
Foaming Properties ◽  
Foam Structure ◽  
Protein Concentrates ◽  
Protein Foam

Aerated products are popular all over the world, especially those with a foam structure. They are widely represented in the range of the global food market, including that of the Russian Federation. Traditionally, milk proteins are added to stabilize various foods. The present research explains how the concentration of skimmed milk proteins affects the foaming properties of concentrates. The experiment featured the influence of various protein concentrations (from 3.4 to 16.0%) on the foaming properties of reduced skim milk (9.2%) and of milk protein concentrates obtained by ultrafiltration. The research established their practical application for aerated products. The quality of protein foam was evaluated by foaming characteristics and foam stability. The distribution of protein foam bubbles by size was modelled using Erlang distribution. According to the simulation, the foams of protein solutions with a concentration of 12% were more stable. Concentrates with the highest protein content (16%) had not only a greater foaming, but also a greater stabilizing property. The protein samples density increased together with protein concentration. Similarly, the foaming characteristics of protein solutions (multiplicity and density of the foam) increased together with protein concentration. The stability of the foam structure was estimated by the half-life of the foam volume and the average diameter of the foam bubbles in the protein solutions. The most stable foams were those with the highest protein content in the concentrate. The protein concentrates from reduced skim milk were inferior in foaming characteristics to concentrates from milk that was not subjected to drying. However, the results suggest that the reduced skim milk and its protein concentrates are ideal for the production of aerated dairy products because they provide both good foaming and stability.

Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks

2018 ◽  
Vol 78 ◽  
pp. 11-19 ◽  
Author(s):  
Johannes Schäfer ◽  
Ramona Bast ◽  
Zeynep Atamer ◽  
Stefan Nöbel ◽  
Reinhard Kohlus ◽  
...  
Keyword(s):  
Ceramic Membrane ◽  
Skim Milk ◽  
Dynamic Filtration

scholarly journals Influence of dietary protein concentration on the oxidation of phenylalanine by the young pig

1986 ◽  
Vol 55 (3) ◽  
pp. 651-658 ◽  
Author(s):  
Ronald O. Ball ◽  
Henry S. Bayley
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
G Protein ◽  
Dietary Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Crude Protein ◽  
Protein Concentration ◽  
Skim Milk ◽  
Intact Protein

1. Piglets were weaned at 3 d of age and reared to 2.5 kg on a liquid diet in which the protein was supplied by dried skim milk and a mixture of free amino acids. The oxidation of L-[l-14C]phenyIalanine was measured as an indication of the partition of amino acids between retention and catabolism in pigs (2.5 kg) offered meals containing vaned concentrations of crude protein (nitrogen x 6.25).2. The dietary protein concentration was varied either by increasing the inclusion of a mixture of free amino acids in a series of diets containing 100 g protein/kg from skim milk, or by increasing the level of inclusion of the skim milk in a series of diets containing the equivalent of 100 g protein/kg from the free amino acid mixture.3. The oxidation of phenylalanine was minimized by dietary protein concentrations of 240 and 258 g/kg for the diets containing increasing concentrations of free amino acids or skim milk respectively.4. These results show that a mixture of free amino acids is used more effectively than intact protein for promoting retention of essential amino acids.5. The recovery of radioactivity in expired carbon dioxide was inversely related to the recovery of radioactivity in liver tissue when the concentration of dietary crude protein was increased from deficient to adequate, demonstrating that the fractional oxidation of the indicator amino acid was inversely related to protein synthesis.

Inhibition by chelating agents of the formation of active extracellular proteinase byPseudomonas fluorescens32A

1985 ◽  
Vol 52 (1) ◽  
pp. 91-100 ◽  
Author(s):  
Robin C. Mckeller ◽  
Hilaire Cholette
Keyword(s):  
Gel Electrophoresis ◽  
Protein Concentration ◽  
Chelating Agents ◽  
Polyacrylamide Gel Electrophoresis ◽  
Skim Milk ◽  
Staining Intensity ◽  
Protein Band ◽  
Enzyme Synthesis ◽  
Extracellular Proteinase ◽  
Proteinase Production

SUMMARYThe effect of chelating agents on extracellular proteinase production byPseudomonas fluorescens32A was examined. Increasing concentrations of orthophosphate slightly stimulated growth while inhibiting proteinase synthesis. Fifty percent inhibition was found at 35 and 28 mM-orthophosphate at 5 and 20 °C respectively. Extracellular protein concentration was reduced by 30% when cells were grown with 100 mM-orthophosphate. Polyacrylamide gel electrophoresis of the cell-free supernatants suggested that reduced enzyme synthesis had taken place as evidenced by the decrease in staining intensity of the protein band corresponding to the proteinase. Other phosphate compounds could replace orthophosphate as an inhibitor. Extent of inhibition was related to chain length; polyphosphates with 4–6 or 13–18 phosphorus atoms were the most effective inhibitors. EDTA (0·5 mM) completely inhibited proteinase synthesis. This inhibition could be partly reversed by Ca2+and, to a lesser extent, Mn2+. Proteinase production at 5 °C in skim milk was completely inhibited by phosphate glass (P13–P18). Control experiments showed that loss of activity with chelators was not due to inhibition of preformed enzyme. The results suggest a possible role for polyphosphates in controlling proteinase production in stored milk.

Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula

2017 ◽  
Vol 73 ◽  
pp. 57-62 ◽  
Author(s):  
Noel A. McCarthy ◽  
Heni B. Wijayanti ◽  
Shane V. Crowley ◽  
James A. O'Mahony ◽  
Mark A. Fenelon
Keyword(s):  
Membrane Filtration ◽  
Ceramic Membrane ◽  
Skim Milk ◽  
Pilot Scale ◽  
Milk Formula ◽  
Infant Milk Formula

scholarly journals Effect of Skim-Milk Feeding on the Flow and Composition of Thoracic Duct and Intestinal Lymph in Young Calves

1969 ◽  
Vol 22 (1) ◽  
pp. 197 ◽  
Author(s):  
AD Shannon ◽  
AK Lasoelles
Keyword(s):  
Thoracic Duct ◽  
Total Protein ◽  
Protein Concentration ◽  
Skim Milk ◽  
Lymph Flow ◽  
Total Protein Concentration ◽  
Intestinal Lymph ◽  
Flow Through ◽  
Effect Of Feeding ◽  
Milk Feeding

The effect of feeding skim milk on the flow and composition of lymph from thoracic and intestinal ducts was studied in young calves by means of lymphatico-venous shunts. The changes observed were similar for both thoracic duct and intestinal lymph. Skim-milk feeding significantly reduced lymph flow but had no effect on total protein concentration in lymph and no effect on lymph: plasma ratios for total protein concentration. It is suggested that the reduction in lymph flow observed when calves are fed skim milk is due to a decreased blood flow through the intestinal capillaries.

Sign in / Sign up

Export Citation Format

Share Document