Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates

2017 ◽  
Vol 212 ◽  
pp. 55-64 ◽  
Author(s):  
Dasong Liu ◽  
Junke Li ◽  
Jie Zhang ◽  
Xiaoming Liu ◽  
Miao Wang ◽  
...  
Keyword(s):  
Milk Protein ◽  
Skim Milk ◽  
Chemical Properties ◽  
Protein Concentrates ◽  
Physico Chemical

The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid

2017 ◽  
Vol 69 ◽  
pp. 329-340 ◽  
Author(s):  
Elisa Lam ◽  
Carl Holt ◽  
Pat Edwards ◽  
Ian McKinnon ◽  
Don Otter ◽  
...  
Keyword(s):  
Ethylenediaminetetraacetic Acid ◽  
Skim Milk ◽  
Chemical Properties ◽  
Physico Chemical

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.

Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

2017 ◽  
Vol 84 (4) ◽  
pp. 471-478 ◽  
Author(s):  
Lata Ramchandran ◽  
XiaoXia Luo ◽  
Todor Vasiljevic
Keyword(s):  
Particle Size ◽  
Milk Protein ◽  
Treatment Options ◽  
Skim Milk ◽  
Heat Stability ◽  
Casein Micelle ◽  
Calcium Distribution ◽  
Protein Concentrates ◽  
Enhanced Solubility ◽  
Emulsification Capacity

Modulating conditions during ultrafiltration of skim milk appears to be a feasible strategy to obtain milk protein concentrates (MPC) with tailored functionalities. Adjustment of pH and process temperature attenuated properties of casein micelle resulting in enhanced emulsification capacity. Additional pre-treatment options such as addition of calcium chelators can further impact on the functionality of MPC by modifying the calcium distribution and casein micelle integrity. The objective of the project was to establish effects of pre-treating skim milk with calcium chelators (EDTA or citrate) in concentrations between 10 to 30 mmprior to UF on the physical properties of the feed, corresponding retentates and dried MPC, including particle size, zeta potential and calcium distribution in skim milk and the corresponding retentates, as well as the physical functionalities such as solubility, heat stability and emulsifying properties. Addition of calcium chelators (EDTA or citrate), at levels 20–30 mmconcentrations reduced casein micelle size as well as total, soluble and ionic calcium contents that resulted in MPC with enhanced solubility and heat stability. The emulsion capacity was, however, improved only with EDTA at 10 mmconcentration. The enhanced functionality is attributed to the reduced particle size resulting from the removal of calcium from the retentate that could modify micellar casein to an extent sufficient to cause such improvements.

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
M. R. Patil ◽  
C. D. Khedkar ◽  
C. D. Chavan ◽  
P. S. Patil
Keyword(s):  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
International Standards ◽  
Plate Count ◽  
Physico Chemical ◽  
Significant Difference

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P less than 0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

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