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Showing 1 to 20 of 90 for “"Skim milk"”.
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Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate
… States is one of the largest producer of cow’s milk in the world and a substantial portion of this milk is converted into dried milk products, a category that is becoming increasingly important to the dairy industry. The processing treatments on skim milk and skim milk concentrate affect the …
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Water states associated with skim milk components quantitated by NMR
The water states associated with the skim milk components whey protein, rennet casein, lactose and with other sugars were characterized and quantitated by pulsed NMR spectroscopy. The relation between the water states and the rheological properties of these materials was also investigated.
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Membrane Fouling In Cold Microfiltration Of Skim Milk: Mechanisms And Control
… remove microorganisms and somatic cells from milk, increasing the safety and shelf life of milk and dairy products. The main challenge in MF is membrane fouling, which leads to a significant decline in permeate flux over time. This work aimed to elucidate the mechanisms of membrane fouling in …
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Study of Rehydration Properties of Powder Produced from Chelated Skim Milk
<p>Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition …
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Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators
<p>The proteins found in milk are largely important in the functionality of many dairy products and dairy processes. The casein micelle system in milk is a complex and highly studied system. The micelle is thought to be a sponge like structure containing four caseins, α<sub>s1</sub>, …
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Investigation of the Physical State of the Milk Proteins in Undiluted Skim Milk
Made available in DSpace on 2014-12-05T23:07:58Z (GMT). No. of bitstreams: 1 6100138.pdf: 3782709 bytes, checksum: 5e80bc184c1c421d79fa732a6b849539 (MD5) Previous issue date: 1960
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The Effect of Heat Upon The Turbidity and Absorption Spectra of Skim Milk
Made available in DSpace on 2014-12-05T23:07:59Z (GMT). No. of bitstreams: 1 6200665.pdf: 4398050 bytes, checksum: b5500f6edfa4ce217ea40db68d37102a (MD5) Previous issue date: 1961
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Water relations of simple sugar solutions and skim milk powder as studied by nuclear magnetic resonance spectroscopy
… to crystalline state transition of lactose in skim milk powder. Changes in water mobility were found to be directly related to the observed moisture changes and the transition of lactose from the amorphous to crystalline state.
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Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments
… resistant aerobic sporeformers and spores in skim milk, and skim milk concentrate. The first study was conducted to investigate the effectiveness of a continuous ultrasonication process to reduce thermoduric Bacillus coagulans cells in skim milk. A 25% reduction was obtained by lab …
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Capture filtration for concentration and detection of selected microorganisms in milk
… filter in retaining bacteria present in milk was examined. Skim milk and whole milk (100ml) were separately filtered through a 47mm adsorption filter. No significant change in total solids, total fat, and solids-not-fat percentages of skim and whole milk permeates was observed after …
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Sensorial, cultural and volatile properties of dairy powders, yoghurt and butter from pasture and non-pasture cow diets
… of selected dairy products, such as; whole milk powder, skim milk powder, yoghurt and salted butter. This information was also utilised with gas chromatography olfactometry (GC-O) and sensory analysis to determine which specific compounds are most likely influencing sensory perception. In …
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Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk
… Lactcoccus lactis subsp. lactis from raw milk, to evaluate their antimicrobial activity against food spoilage organisms and selected food pathogens, and to develop the conditions for improved antimicrobial production. The component of the antimicrobial activity was characterized. Some …
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The impact of switching to lower fat milk as a simple dietary modification in adolescents
… study investigated whether substituting 1% or skim milk for whole or 2% milk can lead to savings in energy and consumption of energy from fat. Adolescents with type 2 diabetes (n=75) completed three 24-hour dietary recalls. Consumption of total for energy and percentage of energy from fat from …
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Examination Of Methods To Reduce Membrane Fouling During Dairy Microfiltration And Ultrafiltration
… for the dairy industry to better utilize milk by separating its components based on size. However, widespread adoption of some of these processes has yet to be realized due to membrane fouling. Membrane fouling is the accumulation of soil, or foulant, on the surface or within the pores of …
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Characterization of Changes in Composition and Physicochemical Properties of Casein Micelles from Raw Milk to Buttermilk
<p>It is well-documented that buttermilk has poor coagulation properties due to changes that occur to the casein micelles during the butter-making process. These modifications are generally attributed to the pasteurization of the cream upon which interactions between the proteins are promoted. It …
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Growth Characteristics of Bifidobacteria in Ultrafiltered Milk
… the effect various concentrations of UF skim milk, without addition of nutrients, had on growth, acid production and activity of bifidobacteria.</p>
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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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The development of differential media for the isolation of proteolytic bacteria from the rumen
… use of plant protein suspensions, casein, and skim milk as the nitrogen sources of which skim milk was the most suitable, producing a uniformly opaque medium. Proteolytic colonies were characterized by clear zones in the medium. A third medium containing the artificial sheep-saliva salts …
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