Effect of storage time and temperature of milk protein concentrate (MPC85) on the renneting properties of skim milk fortified with MPC85

2011 ◽  
Vol 125 (3) ◽  
pp. 944-952 ◽  
Author(s):  
R.J. Hunter ◽  
Y. Hemar ◽  
D.N. Pinder ◽  
S.G. Anema
Keyword(s):  
Storage Time ◽  
Milk Protein ◽  
Skim Milk ◽  
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.

scholarly journals Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design

2021 ◽  
Vol 18 (112) ◽  
pp. 309-321
Author(s):  
hassan rashidi ◽  
Morteza Kashaninejad ◽  
Homa baghaei ◽  
Ali Reza Ghaderi ◽  
◽  
...  
Keyword(s):  
Milk Protein ◽  
Skim Milk ◽  
Mixture Design ◽  
Soy Flour ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

scholarly journals Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties

2018 ◽  
Vol 55 (9) ◽  
pp. 3526-3537 ◽  
Author(s):  
Ganga Sahay Meena ◽  
Ashish Kumar Singh ◽  
Vijay Kumar Gupta ◽  
Sanket Borad ◽  
Pankaj T. Parmar
Keyword(s):  
Milk Protein ◽  
Skim Milk ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Powder Properties

Buffalo milk protein concentrate 60: effect of skim milk heat treatment on its reconstitutability and functionality

LWT ◽  
2021 ◽  
pp. 111638
Author(s):  
Ashwajit Tejram Patil ◽  
Ganga Sahay Meena ◽  
Neelam Upadhyay ◽  
Yogesh Khetra ◽  
Ashish Kumar Singh ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Milk Protein ◽  
Skim Milk ◽  
Buffalo Milk ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

scholarly journals Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate

2011 ◽  
Vol 94 (2) ◽  
pp. 580-588 ◽  
Author(s):  
I. Caro ◽  
S. Soto ◽  
M.J. Franco ◽  
M. Meza-Nieto ◽  
R.H. Alfaro-Rodríguez ◽  
...  
Keyword(s):  
Milk Protein ◽  
Skim Milk ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Reduced Fat ◽  
Dry Milk

Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

2018 ◽  
Vol 120 (7) ◽  
pp. 1516-1528 ◽  
Author(s):  
Ehsan Moghaddas Kia ◽  
Zahra Ghasempour ◽  
Soheila Ghanbari ◽  
Rasool Pirmohammadi ◽  
Ali Ehsani
Keyword(s):  
Storage Time ◽  
Milk Protein ◽  
Sodium Caseinate ◽  
Lactobacillus Paracasei ◽  
Protein Concentrate ◽  
Shell Material ◽  
Milk Protein Concentrate ◽  
Content Type ◽  
Probiotic Yogurt ◽  
Physico Chemical

Purpose The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time. Design/methodology/approach L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent). Findings The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples. Practical implications The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival. Originality/value This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

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