scholarly journals Estimation of the Protein Content of US Imports of Milk Protein Concentrates

2003 ◽  
Vol 86 (12) ◽  
pp. 4155-4160
Author(s):  
K.W. Bailey
Keyword(s):  
Protein Content ◽  
Milk Protein ◽  
Protein Concentrates

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.

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 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.

Anti-mastitis SNV identification of NFκB1 in Chinese Holstein cows and the possible anti-inflammation role of NFκB1/p105 in bovine MECs

2020 ◽  
Vol 52 (11) ◽  
pp. 1191-1201
Author(s):  
Ling Chen ◽  
Rongfu Tian ◽  
Huilin Zhang ◽  
Xiaolin Liu
Keyword(s):  
Somatic Cell ◽  
Mrna Expression ◽  
Protein Content ◽  
Milk Protein ◽  
Holstein Cows ◽  
Chinese Holstein ◽  
Milk Protein Content ◽  
Chinese Holstein Cows ◽  
Anti Inflammation

Abstract NFκB1/p105 is the critical member of the NFκB family which can suppress inflammation, ageing, and cancer when p50/p50 homodimer is formed. Currently, the research about the role of NFκB1/p105 during cow mastitis is limited. Here, we analyzed the correlation of six single-nucleotide variants of the NFκB1 gene with somatic cell count, milk yield, milk fat content, and milk protein content in 547 Chinese Holstein cows, and explored the mRNA expression profiles of the NFκB family and ubiquitin ligases (βTrCP1, βTrCP2, KPC1, KPC2) in LPS-induced bovine mammary epithelial cells (MECs) by transcriptome-Seq. The association analysis showed that cows with SNV2-TT and SNV6-CC in the NFκB1 gene had significantly higher milk protein content (P < 0.05), while cows with SNV5-TT in the NFκB1 gene had significantly lower somatic cell score (SCS), but CC genotype at SNV5 locus was not detected in our Holstein cows. The transcriptome-Seq results demonstrated the mRNA expression of NFκB1 was increased and peaked at 4 h post-induction, while the mRNA expressions of both KPC1 and BCL3 that promote the anti-inflammation function of NFκB1/p105 were decreased in LPS-induced bovine MECs. TNFAIP3, an inhibitor of both degradation and processing of p105 precursor, was markedly increased by more than 3 folds. Furthermore, bta-miR-125b which targets at the 3ʹUTR of TNFAIP3 was reduced by 50%. These results indicated that SNV5-TT of the NFκB1 gene with lower SCS may be an anti-mastitis genotype that could cope with infection more efficiently in Chinese Holstein cows. In addition, the anti-inflammation role of NFκB1/p105 seemed to be inhibited in LPS-induced-bovine MECs because the formation of the p50/p50 homodimer was arrested. This study provides a new perspective to understand the inflammatory mechanism in dairy mastitis.

scholarly journals Structural and non-structural carbohydrates in concentrate supplements of silage-based dairy cow rations. 1. Feed intake and milk production.

1990 ◽  
Vol 38 (3B) ◽  
pp. 487-498
Author(s):  
H. de Visser ◽  
P.L. van der Togt ◽  
S. Tamminga
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Feed Intake ◽  
Milk Fat ◽  
Milk Protein ◽  
Basal Diet ◽  
Negative Energy ◽  
Net Energy ◽  
Rumen Degradation ◽  
Silage Maize

A feeding trial was carried out with 64 multiparous dairy cows, in which the effect of type of carbohydrate in concentrate mixtures (starch vs. cell wall constituents) and differences in rumen degradation (fast vs. slow) on feed intake and milk yield were studied. The experiment started immediately after parturition and lasted for 15 wk. The basal diet, which comprised 75% of the total DM intake, consisted of wilted grass silage, maize silage and concentrates. The remaining part of the diet consisted of barley (B), maize (M), pressed ensiled beet pulp (P) or moist ensiled maize bran (MB). All diets were given as totally mixed rations. Total intake of DM and net energy did not differ between diets, but differences were found in energy partition. There was a tendency for cows given diet B to show increased liveweight gain, while cows given P mobilized more body reserves compared with the other treatments. Milk yield did not differ between diets, but milk fat content was higher for diet P. Milk protein content was higher for diets B and M compared with P and MB. The lower protein content of the milk of treatment P can be explained by a longer period of negative energy balance, while the lower milk protein in cows given diet MB probably resulted from reduced microbial protein synthesis. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Grain of narrow-leaved lupine with inclusion of organic micronutrient complex OMC as an alternative to soybeans in protein concentrates

2021 ◽  
Vol 901 (1) ◽  
pp. 012022
Author(s):  
Z N Fedorova ◽  
Yu G Tkachenko ◽  
V G Bliadze
Keyword(s):  
Protein Content ◽  
Research Data ◽  
Fiber Content ◽  
High Protein ◽  
Protein Concentrate ◽  
Cattle Farm ◽  
Protein Concentrates ◽  
Kaliningrad Region ◽  
High Degree ◽  
Competitive Import

Abstract The article presents the research data on the use of high-protein extruded concentrates based on narrow-leaved lupine in the compound feed in combination with organic microelement complex OMEK-7 M (complex, microelement additive produced by CJSC “Bioamid”, Saratov) in order to replace soybean. The studies were carried out on a cattle farm in the settlement of Novgorodskoe, Guryevskii district, Kaliningrad region (Temp LLC). The object of the research were calves of black-and-wheat breed. It was found that due to the extrusion of lupine grain in combination with OMEC premix, a competitive, import-substituting soybean-based protein concentrate with a high degree of bioavailability of feed was obtained. It contains a sufficient protein content of 26% and a low fiber content of 4.05%, which is very important for calves in the dairy period.

scholarly journals The chemical composition and technological properties of milk obtained from the morning and evening milking

2008 ◽  
Vol 56 (5) ◽  
pp. 187-198 ◽  
Author(s):  
Martin Skýpala ◽  
Gustav Chládek
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Protein Production ◽  
Milk Protein ◽  
Fat Content ◽  
Total Solids ◽  
Milk Protein Content ◽  
Solids Content ◽  
Morning Milk

Milk yield varies during lactation, following what is termed a lactation curve. ŽIŽLAVSKÝ and MIKŠÍK (1988) recorded changes in milk yield within a day, too. TEPLÝ et al. (1979) a KOUŘIMSKÁ et al. (2007) published variation within a day ± 1.10 kg in milk yield, ± 0.75 % in milk fat content and ± 0.20 % in milk protein content. Milk yield of cows can be expressed in many different ways, for instance, in kilograms per lactation or in kilograms per day. A practical parameter describing milk production is milk yield (kg) per milking.The object of experiment were 12 cows of Holstein cattle on the first lactation from the 100-day of lactation to 200-day of lactation. The samples of milk were collected from January to May 2007, once a month from the morning and evening milking (milking interval 12 h ± 15 min.). The following parameters were monitored: milk production – milk yield (kg), milk protein production (kg), milk fat production (kg); milk composition – milk protein content (%), milk fat content (%), lactose content (%), milk solids-not-fat content (%), milk total solids content (%); technological properties of milk – ti­tra­tab­le acidity (SH), active acidity (pH), rennet coagulation time (s), quality of curd (class) and somatic cell count as a parameter of udder health.Highly significant differences were found (P < 0.01) between morning milk yield (15.7 kg) and evening milk yield (13.8 kg), between morning milk protein production (0.51 kg) and evening milk protein production (0.45 kg) and between evening milk fat content (4.41 %) and morning milk fat content (3.95 %). A significant difference (P < 0.05) was found between morning milk total solids content (12.62 %) and evening milk total solids content (12.07 %). No significant differences were found between morning (M) and evening (E) values of the remaining parameters: milk fat production (M 0.62 kg; E 0.60 kg), milk protein content (M 3.24 %; E 3.27 %), milk lactose content (M 4.78 %; E 4.86 %), milk solids-not-fat content (M 7.69 %; E 7.71 %), somatic cell count (M 80 000/1 mL; E 101 000/1 mL), titratable aci­di­ty (M 7.75 SH; E 7.64 SH), active acidity (M pH 6.58; E pH 6.61), rennet coagulation time (M 189 s.; E 191 s.), quality of curd (M 1.60 class; E 1.57 class).

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