Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of whey protein concentrate (replacing milk fat with corn oil and the addition of whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in water, and (A5) replacing milk fat with corn oil and the addition of probiotic (Lactobacillus casei). Each treatment was replicated three times. The selected that skim milk in corn oil emulsion with the addition of probiotics, the results showed had cheese quality characteristics as follow: yield 12.94±0.16%, hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%, ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter), protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61 mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white color, regular texture, not flavorfull, salty taste, soft texture, elastic, ordinary preference acceptance.

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Moisture sorption isotherms of chitosan-glycerol films: Thermodynamic properties and microstructure

Food Bioscience ◽

10.1016/j.fbio.2018.02.004 ◽

2018 ◽

Vol 22 ◽

pp. 170-177 ◽

Cited By ~ 13

Author(s):

Micheli L. Monte ◽

Matheus L. Moreno ◽

Janaina Senna ◽

Leonardo S. Arrieche ◽

Luiz A.A. Pinto

Keyword(s):

Thermodynamic Properties ◽

Sorption Isotherms ◽

Moisture Sorption ◽

Moisture Sorption Isotherms

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Moisture sorption isotherms and thermodynamic properties of Jack pine and palm wood: Comparative study

Industrial Crops and Products ◽

10.1016/j.indcrop.2014.03.004 ◽

2014 ◽

Vol 56 ◽

pp. 200-210 ◽

Cited By ~ 23

Author(s):

Sahbi Ouertani ◽

Soufien Azzouz ◽

Lamine Hassini ◽

Ahmed Koubaa ◽

Ali Belghith

Keyword(s):

Thermodynamic Properties ◽

Comparative Study ◽

Sorption Isotherms ◽

Moisture Sorption ◽

Jack Pine ◽

Moisture Sorption Isotherms

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Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

LWT ◽

10.1016/j.lwt.2009.03.019 ◽

2009 ◽

Vol 42 (10) ◽

pp. 1744-1750 ◽

Cited By ~ 72

Author(s):

M.R. Damin ◽

M.R. Alcântara ◽

A.P. Nunes ◽

M.N. Oliveira

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Milk Powder ◽

Skim Milk ◽

Sodium Caseinate ◽

Skim Milk Powder ◽

Whey Protein Concentrate ◽

Protein Concentrate

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Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure

Journal of Dairy Research ◽

10.1017/s0022029900004301 ◽

2000 ◽

Vol 67 (3) ◽

pp. 329-348 ◽

Cited By ~ 102

Author(s):

ERIC C. NEEDS ◽

MARTA CAPELLAS ◽

A. PATRICIA BLAND ◽

PRETIMA MANOJ ◽

DOUGLAS MACDOUGAL ◽

...

Keyword(s):

Heat Treatment ◽

Whey Protein ◽

Skim Milk ◽

Milk Proteins ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Casein Micelles ◽

Micelle Structure ◽

Dynamic Structures ◽

Β Lactoglobulin

Heat (85 °C for 20 min) and pressure (600 MPa for 15 min) treatments were applied to skim milk fortified by addition of whey protein concentrate. Both treatments caused > 90% denaturation of β-lactoglobulin. During heat treatment this denaturation took place in the presence of intact casein micelles; during pressure treatment it occurred while the micelles were in a highly dissociated state. As a result micelle structure and the distribution of β-lactoglobulin were different in the two milks. Electron microscopy and immunolabelling techniques were used to examine the milks after processing and during their transition to yogurt gels. The disruption of micelles by high pressure caused a significant change in the appearance of the milk which was quantified by measurement of the colour values L*, a* and b*. Heat treatment also affected these characteristics. Casein micelles are dynamic structures, influenced by changes to their environment. This was clearly demonstrated by the transition from the clusters of small irregularly shaped micelle fragments present in cold pressure-treated milk to round, separate and compact micelles formed on warming the milk to 43 °C. The effect of this transition was observed as significant changes in the colour indicators. During yogurt gel formation, further changes in micelle structure, occurring in both pressure and heat-treated samples, resulted in a convergence of colour values. However, the microstructure of the gels and their rheological properties were very different. Pressure-treated milk yogurt had a much higher storage modulus but yielded more readily to large deformation than the heated milk yogurt. These changes in micelle structure during processing and yogurt preparation are discussed in terms of a recently published micelle model.

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Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage

Postępy Higieny i Medycyny Doświadczalnej ◽

10.5604/01.3001.0010.5866 ◽

2017 ◽

Vol 71 (0) ◽

pp. 0-0 ◽

Cited By ~ 3

Author(s):

Anna Dąbrowska ◽

Konrad Babij ◽

Marek Szołtysik ◽

Józefa Chrzanowska

Keyword(s):

Whey Protein ◽

Growth Promotion ◽

Protein Hydrolysate ◽

Milk Powder ◽

Skim Milk ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Bifidobacterium Adolescentis ◽

Initial Stage ◽

Whey Protein Hydrolysate

The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

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A fluorimetric method for determination ofPseudomonas fluorescensAR11 lipase in skim milk powder, whey powder and whey protein concentrate

Journal of Dairy Research ◽

10.1017/s0022029900032945 ◽

1984 ◽

Vol 51 (4) ◽

pp. 623-628 ◽

Cited By ~ 5

Author(s):

Donald Stead

Keyword(s):

Whey Protein ◽

Lipolytic Activity ◽

Sodium Taurocholate ◽

Milk Powder ◽

Skim Milk ◽

Milk Proteins ◽

Skim Milk Powder ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Whey Powder

SummaryA method which was developed for assaying the extracellular lipases of psychrotrophic bacteria in milk (Stead, 1983, 1984) and which uses the fluorogenic substrate 4-methylumbelliferyl oleate has been adapted for use with skim milk powder (SMP), whey powder (WP) and whey protein concentrate (WPC). A five-fold increase in the concentration of sodium taurocholate (NaTC), in the mixture of NaTC and cetyltrimethylammonium bromide needed to dissociate lipase from milk proteins, removed the excessive sensitivity of the assay to variations in the concentrations of SMP, WP or WPC incorporated. Commercially available pancreatic lipase provided a suitable standard of lipolytic activity and as little as 1–2 μ could be detected in each assay system.

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