scholarly journals Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods

2016 ◽  
Vol 99 (5) ◽  
pp. 3334-3344 ◽  
Author(s):  
M. Hauser ◽  
J.K. Amamcharla
Keyword(s):  
Protein Content ◽  
Milk Protein ◽  
Flaw Detector ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Dissolution Temperature ◽  
Ultrasonic Flaw Detector ◽  
Ultrasonic Flaw ◽  
Novel Methods ◽  
Focused Beam

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

scholarly journals The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 236 ◽  
Author(s):  
David J. McSweeney ◽  
Valentyn Maidannyk ◽  
Sharon Montgomery ◽  
James A. O’Mahony ◽  
Noel A. McCarthy
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Powder Particle ◽  
Membrane Filtration ◽  
Milk Protein ◽  
Hydrophobic Interactions ◽  
Milk Powder ◽  
Powder Particle Size ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and solubility of the powders decreased significantly, likely due to the greater hydrophobic interactions between casein proteins and a lower concentration of lactose. Therefore, as the protein content of the MPC powders was decreased, their rehydration properties improved. The results obtained in this study provide novel insights into the relationship between the composition of recombined UF retentate and UF permeate streams on the subsequent powder particle size, density, and rehydration properties, and demonstrate that such powders possess similar properties to those prepared using conventional direct membrane filtration.

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