Dairy Ingredients for Food Processing
Casein, Caseinates, and Milk Protein Concentrates 167 care should be taken to avoid holding the solution at above 70 ° C (158 ° ...
168 Chapter 7 Table 7.3. Typical composition of caseinates. (Huffman and Harper 1999). % Component Sodium caseinate Calcium case ...
Casein, Caseinates, and Milk Protein Concentrates 169 outlet temperatures of the dryer can be detri- mental to the powder proper ...
170 Chapter 7 tional properties of the powder (Carr et al. 2004 ). Functional Properties and Applications The nutritional and fu ...
Casein, Caseinates, and Milk Protein Concentrates 171 cheese analogues (O ’ Sullivan and Mulvihill 2001 ). Insuffi cient hydrati ...
172 Chapter 7 Viscosity and Gelation The ability of proteins to build viscosity and to gel enables them to be used in a variety ...
Casein, Caseinates, and Milk Protein Concentrates 173 7.0, but reaches a maximum value at about pH 9.5 (Carr et al. 2002 ). Solu ...
174 Chapter 7 high for micellar casein at pH 6 and 8. Rennet casein displayed the lowest emulsifying capacity and did not foam u ...
Casein, Caseinates, and Milk Protein Concentrates 175 micelles by transglutaminase produces nanogel particles, which also may se ...
176 Chapter 7 Farrell , H.M. Jr , Brown , E.M. , Hoagland , P.D. , and Malin , E.L. 2003. “ Higher Order Structures of the Casei ...
Casein, Caseinates, and Milk Protein Concentrates 177 tion of casein micelles from novel analytical ultra- centrifuge and capill ...
178 Chapter 7 Southward , C.R. 1985. “ Manufacture and applications of edible casein products: I. Manufacture and proper- ties. ...
179 Chapter 8 Whey - based Ingredients Lee M. Huffman and Lilian de Barros Ferreira Introduction According to the Food and Drug ...
Figure 8.1. Flow diagram for the production of whey ingredients. Whole Milk MPC Milk Permeate Permeate Powder Casein Cream Skim ...
Whey-based Ingredients 181 Use of rennet (chymosin) in cheese and rennet casein manufacture adds glycomac- ropeptide to the whe ...
182 Chapter 8 In the pH range 4 to 5, β - lactoglobulin is insoluble in aqueous solutions with low salt concentration. During ex ...
Whey-based Ingredients 183 point the protein content of the retentate is about 60% to 65% of the dry matter. In order to obtain ...
184 Chapter 8 Figure 8.5. Spiral wound UF membrane unit. Reproduced by permission of Fonterra Co - operative Group Ltd. Figure 8 ...
Whey-based Ingredients 185 the whey proteins is altered by the effects of high and low pHs. These changes include unfolding, whi ...
186 Chapter 8 toward smaller ions. According to Hoppe and Higgins (1992) , whey demineralization is best carried out using stron ...
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