Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates

2015 ◽  
Vol 46 ◽  
pp. 22-30 ◽  
Author(s):  
Inge Gazi ◽  
Thom Huppertz
Keyword(s):  
Protein Content ◽  
Milk Protein ◽  
Whey Proteins ◽  
Storage Conditions ◽  
Protein Concentrates ◽  
And Storage

scholarly journals The Use of Milk Protein in the Production of Jelly Products

2019 ◽  
Vol 48 (3) ◽  
pp. 58-64 ◽  
Author(s):  
Эмилия Крылова ◽  
Emilia Krylova ◽  
Татьяна Савенкова ◽  
Tatyana Savenkova ◽  
Оксана Руденко ◽  
...  
Keyword(s):  
Protein Content ◽  
Food Systems ◽  
Milk Protein ◽  
Protein Denaturation ◽  
New Technology ◽  
Rapid Development ◽  
Whey Proteins ◽  
Gelling Agent ◽  
Biological Value ◽  
Protein Concentrates

According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 33% lack of native proteins. Proteins serve as regulators of the genetic function of nucleic acids, participate as enzymes in all stages of the biosynthesis of polypeptides, store and transport oxygen, and perform an immunological function. The research objective was to develop a technology for producing jelly marmalade of high biological value by using milk protein. The studies were performed at the All-Russian Research Institute of the confectionery industry (a branch of V. M. Gorbatov Federal Research Center for Food Systems). The authors employed standard methods, e.g. physico-chemical, rheological, and organoleptic. The research featured jelly marmalade because it has a low nutritional value and a large amount of carbohydrates (70%). To fortify the product, the researchers used concentrated milk and whey proteins with a 80% protein content and a high biological value index (53%–170%). Gelatin served as the gelling agent. Its protein content was 87.2%. The experiment made it possible to establish the optimal ratio of sugar and molasses, the amount of gelling agent (8%), the amount of milk and whey protein concentrates (5%), and the influence of proteins on the viscosity of the jelly mass and its formation. The authors developed a method that makes it possible to introduce protein concentrates into the process of jelly boiling while preventing protein denaturation. The new technology produces jelly marmalade with milk protein content 11.2 g per 100 g, which means that the energy value of the product is 14.2%. According to regulatory documentation, such a product is deemed as a “source of protein”.

scholarly journals Sour milk product with high protein content

2019 ◽  
Vol 21 (91) ◽  
pp. 79-83
Author(s):  
V. Rudiuk ◽  
V. Pasichnyi ◽  
T. Khorunzha ◽  
O. Krasulya
Keyword(s):  
Protein Content ◽  
Milk Protein ◽  
Control Sample ◽  
The Body ◽  
Milk Product ◽  
Protein Concentrate ◽  
Intellectual Activity ◽  
Protein Concentrates ◽  
Sour Milk ◽  
Short Time

The formulations of sour-milk products made by the thermostat method with the use of protein concentrates are developed. The classic technology of thermosetting is used as a basis, with preliminary preparation of mixtures based on normalized milk, milk protein concentrate (KMBS-65) and serum protein ultra filtration concentrate (KSB-UV-65), followed by pasteurization and suction. Concentrates used in dry form. Milk protein promotes nutrition of tissues not short-lived, but in the long-term, which is very important for intense physical activity, and high intellectual activity. Whey protein is rapidly absorbed and the nutrients that it carries with them, in short time, enter the tissues of the body, including muscle. This allows you to compensate for energy costs in a short time and improve the processes of exchange designed to normalize the work of organs and systems. Protein concentrates are used to improve the density of the bunch and reduce the degree of syneresis. The product is enriched with a concentrate and will act as an additional source of natural milk protein supplementation to the human body. The optimum component composition of the mixture – the sour milk product, using model milk samples and protein concentrates containing 3; 5; 7; 10% of total volume. Control sample, without protein concentrate. In the preparation of mixtures, the optimal temperature for the administration of protein concentrates was determined by a practical method. Experimental studies were carried out at the research laboratories of the National University of Food Technologies. The comparative characteristics of the physical and chemical characteristics (pH, titrated acidity, protein content) and organoleptic (appearance, color, consistency) of the indices in samples with different percentages of the introduced protein concentrates, with each other and with the control sample were performed. The changes of the indicators of the product during storage within 7 days.

Protein composition, plasmin activity and cheesemaking properties of cows' milk produced at two altitudes from hay of lowland and high-alpine origins

2005 ◽  
Vol 72 (1) ◽  
pp. 65-74 ◽  
Author(s):  
Florian Leiber ◽  
Daniel Nigg ◽  
Carmen Kunz ◽  
Martin RL Scheeder ◽  
Hans-Rudolf Wettstein ◽  
...  
Keyword(s):  
High Altitude ◽  
Protein Content ◽  
Milk Protein ◽  
Whey Proteins ◽  
Protein Composition ◽  
Mixed Diet ◽  
Plasmin Activity ◽  
Treatment Groups ◽  
Rennet Coagulation ◽  
Milk Protein Content

The influence of high altitude, alpine origin of the forage and roughage-only diets on milk protein content and composition, plasmin activity and cheesemaking properties was investigated. There were four treatment groups, each consisting of six dairy cows in early to mid-lactation. Two groups were fed only with hay ad libitum either at 2000 m or at 400 m a.s.l. One group, kept in the lowlands, was pair-fed to the alpine-site group and another group received a mixed diet of silages, hay and concentrates. Two hay types, harvested either at the alpine site or in the lowlands, were offered to all cows fed with hay alone, following a change-over design in three periods each of 3 weeks. In the respective third week, milk was sampled at every milking. Hay of alpine origin significantly reduced milk protein, in particular whey proteins, which is why the casein number increased. κ-Casein proportion in total casein was reduced and its glycosylation was increased by the alpine hay. The apparent plasminogen-derived activity was reduced when alpine hay was given, but apparent plasmin activity and rennet coagulation properties of the milk were not affected by hay type. Independent of hay type, the high altitude group showed a significantly reduced milk protein content, lower glycosylation of κ-casein and impaired rennet coagulation properties. For several of the traits, the trend was the same in the pair-fed group. There was no effect of altitude on apparent plasmin activity. Hay-alone v. the mixed diet resulted initially in marked declines in milk protein content but did not impair cheesemaking properties. Thus the extensive diet without concentrates, typical of high-alpine conditions, contributed less to the overall effect of extensive alpine v. intensive lowland feeding systems than hay quality and altitude did. In conclusion, certain positive influences of the alpine sojourn of cows on cheese processing quality are overruled by the major adverse impact of lower milk protein content.

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.

scholarly journals Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders

2018 ◽  
Vol 101 (8) ◽  
pp. 7013-7026 ◽  
Author(s):  
Karthik Sajith Babu ◽  
Kaliramesh Siliveru ◽  
J.K. Amamcharla ◽  
Praveen V. Vadlani ◽  
R.P. Kingsly Ambrose
Keyword(s):  
Protein Content ◽  
Milk Protein ◽  
Storage Temperature ◽  
Particle Morphology ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
And Storage

Temperature Variation During Grain Filling and Changes in Wheat-Grain Quality

1994 ◽  
Vol 21 (6) ◽  
pp. 875 ◽  
Author(s):  
CW Wrigley ◽  
C Blumenthal ◽  
PW Gras ◽  
EWR Barlow
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Grain Filling ◽  
Storage Conditions ◽  
Dough Strength ◽  
Dough Quality ◽  
Important Approach ◽  
Australian Wheat ◽  
And Storage

There have been a few notable occasions when the Australian wheat segregation system (mainly based on specification of variety and protein content) has failed to produce grain which gives dough properties expected for the wheat grade. The reasons for this are likely to relate to growing and storage conditions; of these, variations in temperature during grain filling appear to be a major factor. Observations of crop statistics, field and glasshouse experiments indicate that as growth temperatures increase up to 30°C, there is a general increase in dough strength (as indicated by Extensograph maximum resistance, Rmax, and as Farinograph development time and stability). However, a decline in dough strength is observed following periods of heat stress (e.g. a few days with maxima of over 35°C). Increasing temperatures during grain filling have also been observed to produce grain with a higher protein content, but this observation is not as consistent nor as marked as the effects on dough strength. We have sought to identify genotypes that do not follow this general trend in response to heat stress, and thus could be used as parents to breed for heat tolerance and greater stability of dough quality. A glasshouse experiment involving 45 genotypes has indicated that there is some variation in the response to heat stress, with a few genotypes being promising sources of tolerance. A second important approach to minimising the effects of heat stress is to develop a model to predict grain-quality changes, thus enabling a marketing authority to be forewarned of significant variation from the quality attributes normally expected for a wheat grade, and assisting breeders to better interpret the results of quality testing of lines grown at various sites.

scholarly journals DETERMINATION METHODS OF DEFROSTED PROTEIN-VEGETABLE MIXTURES PARAMETERS DEVELOPMENT

2018 ◽  
Vol 6 ◽  
pp. 46-53
Author(s):  
Sergii Tsygankov ◽  
Viktor Ushkarenko ◽  
Olena Grek ◽  
Alla Tymchuk ◽  
Inna Popova ◽  
...  
Keyword(s):  
Milk Protein ◽  
Whey Proteins ◽  
Quality Parameters ◽  
Raw Material ◽  
Resource Saving ◽  
Milk Whey ◽  
Thermal Coagulation ◽  
Protein Concentrates ◽  
Native Whey ◽  
Ultra Filtration

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %. The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively. The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively.

scholarly journals Use of Milk-Protein Concentrates in the Production of Fermented Milk Products

2021 ◽  
Author(s):  
Nikolay Gutоv ◽  
Irina Maseeva
Keyword(s):  
Lactic Acid ◽  
Milk Protein ◽  
Whey Proteins ◽  
Product Yield ◽  
Fermented Milk ◽  
Cottage Cheese ◽  
Milk Products ◽  
Biological Value ◽  
Protein Concentrates ◽  
Fermented Milk Products

There are an increasing number of products containing milk-protein concentrates. Their use helps to reduce the duration of the fermentation process; increases the concentration of viable cells of lactic acid microorganisms; creates the desired consistency of finished products with required structural and mechanical properties; improves the taste; expands the range of fermented milk products; increases the content of essential amino acids and regulates the amino acid composition; increases the product yield; and improves the manufacturability, including the turnover of the main technological equipment and production areas. This article presents the results of the use of milk-protein concentrates in the production of sour milk, cream and cottage cheese. The acidity of test samples, their biological value, and the total amount of lactic acid microorganisms were determined. The research results show that the use of milk-protein concentrates in the production of dairy products contributes to the intensification of the technological processes and improves the quality of the finished products. Keywords: casein, milk protein, milk protein concentrate, whey proteins, lactic acid microorganisms, biological value

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