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Showing 1 to 6 of 6 for “"Milk protein concentrate"”.
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Increasing the Protein Content of Ice Cream
… cream was made with a mix composition of 10.5% milk fat, 10.5% milk solids-not-fat, 12% beet sugar, and 4 % corn syrup solids (36 dextrose equivalent). Seven batches of ice cream mixes were made and each batch represented one treatment. Three replications were performed for a total of 21 ice …
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Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
The application of milk protein concentrate (MPC) powder ingredients, in the formulation of nutritional products (e.g., follow-on infant formula, protein bars, clinical and sports performance beverages) continues to drive research interest among scientists to better understand, predict and control …
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Aggregation and gelation characteristics of high protein dairy ingredient powders
Milk protein-containing dairy ingredient powders are used extensively in the formulation of a wide range of foods and beverages. Protein is an essential component in such food systems, where it provides nutrition and a range of functionalities including rennet gelation, heat stability, ethanol …
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Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products
… targeted at increasingly specific demographics. Milk protein is an important bio- and techno-functional component of such formulations, which include infant formula, sports supplements, clinical beverages and elderly nutrition products. This thesis outlines research into ingredients that are key …
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Application of bulk nanobubbles in ultrafiltration and spray drying of dairy concentrates
Milk protein concentrates (MPC) are ideal dairy ingredient to provide nutritional and functional benefits in high-protein dairy and food products. However, one of the key challenges encountered by the MPC manufacturers during the spray drying is the high viscosity after ultrafiltration and …
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Digestible indispensable amino acid scores for food proteins
Three experiments were conducted to determine protein quality and to evaluate digestible indispensable amino acid scoring (DIAAS) methodology. Experiment 1 was conducted to compare protein digestibility corrected amino acid scores (PDCAAS) and DIAAS for various plant and animal proteins. Values for …