scholarly journals Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi

2016 ◽  
Vol 40 (2) ◽  
pp. 144 ◽  
Author(s):  
Abubakar Abubakar
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Corn Oil ◽  
Skim Milk ◽  
Raw Material ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Water Emulsion ◽  
White Cheese

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.

scholarly journals KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI

2017 ◽  
Vol 12 (2) ◽  
pp. 78
Author(s):  
Juniawati Juniawati ◽  
Sri Usmiati ◽  
Evy Damayanthi
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Corn Oil ◽  
Block Design ◽  
Dairy Product ◽  
Skim Milk ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Oil Emulsion ◽  
Low Fat Cheese

<p>Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one<br />of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study<br />the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting<br />of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion<br />of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk<br />plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a<br />randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan<br />test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein<br />concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,<br />protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.</p>

The effects of α-lactabumin and whey protein concentrate on dry matter recovery, TCA soluble protein levels, and peptide distribution in the rat gastrointestinal tract

2001 ◽  
Vol 79 (4) ◽  
pp. 320-328 ◽  
Author(s):  
Odile T Pantako ◽  
Lise Lemieux ◽  
Jean Amiot
Keyword(s):  
Whey Protein ◽  
Soluble Protein ◽  
Dry Matter ◽  
Stomach Contents ◽  
Whey Protein Concentrate ◽  
Dry Matter Content ◽  
Protein Concentrate ◽  
Protein Levels ◽  
Intestinal Contents ◽  
Small Intestinal

The effects of two dietary proteins on dry matter recovery, trichloroacetic acid (TCA) soluble protein concentration, and peptide distribution in gastrointestinal contents were investigated in rats trained to consume, in a single 2-hour daily meal, diets containing α-lactalbumin (α-LA) or whey protein concentrate (WPC) for two weeks. Compared with the WPC diet, the α-LA diet emptied faster from the stomach. Dry matter recovery was higher in the stomach contents of rats fed the WPC diet than in those given the α-LA diet, but dry matter content in the small intestine was comparable. TCA soluble protein levels in the stomach and the small intestinal contents were also significantly (P &lt 0.001) higher in rats fed the WPC diet. The concentration of peptides having molecular weights (MW) ranging from 12 500–30 000 daltons (Da) was higher in the stomach contents of rats fed the WPC diet. Conversely, the level of peptides ranging from 5000–12 500 Da was higher in the stomach contents of rats fed the α-LA diet. For both diets, the small intestinal contents were characterized by high levels of amino acids and small peptides. These results suggest that the hydrolysis and absorption of α-LA is faster than that of WPC.Key words: In vivo protein digestion, peptides absorption, whey protein concentrate, α-lactalbumin, stomach emptying.

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

2000 ◽  
Vol 67 (3) ◽  
pp. 329-348 ◽  
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.

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

2017 ◽  
Vol 71 (0) ◽  
pp. 0-0 ◽  
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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