Structure and in vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12730
Abstract: BACKGROUND Although nonfat milk has been utilized worldwide in the industrial dairy process, little is known about the effects of fat separation on skim milk's structural and digestive properties during further manufacturing process. This study… read more here.
Keywords: skim goat; goat milk; milk; skim milk ... See more keywords
Correlation between membrane surface properties, polymer nature and fouling in skim milk ultrafiltration
Sign Up to like & getrecommendations! Published in 2020 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2020.125387
Abstract: Abstract The fouling of the membranes in skim milk ultrafiltration with the nominal molecular weight cut-off (MWCO) of 100 kDa fabricated from different polymers (polysulfone (PSF), polysulfonamide (PSA), aromatic polyamide (PA), polyacrylonitrile (PAN), cellulose acetate (CA)… read more here.
Keywords: milk ultrafiltration; adsorption; microscopy; surface ... See more keywords
Probiotic bacteria stabilized in orally dissolving nanofibers prepared by high-speed electrospinning
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2021.04.016
Abstract: Abstract To utilize the effect of probiotics in the oral cavity, an easily applicable, orally dissolving dosage form of Lactobacillus paracasei was prepared by high-speed electrospinning. The scaled-up electrostatic drying technology resulted in high productivity… read more here.
Keywords: speed electrospinning; skim milk; orally dissolving; prepared high ... See more keywords
Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.010
Abstract: Compounds that contribute to the somatosensory flavor profile of bovine fluid milk products were investigated. Sensory descriptive analysis defined five main attributes that consisted of "mouthcoating, astringent/drying, fatty texture, dairy mouthfeel, and tingling/irritation" sensations. Utilizing… read more here.
Keywords: skim milk; contribute somatosensory; milk; compounds contribute ... See more keywords
Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107186
Abstract: Abstract This study highlights differences in conformational and physicochemical characteristics of bovine skim milk and micellar casein from cows of different β-casein phenotypes. These genetic variants have been one of the predominant topics among dairy… read more here.
Keywords: milk; conformational physicochemical; milk micellar; genetic variants ... See more keywords
Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks
Sign Up to like & getrecommendations! Published in 2018 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2017.10.004
Abstract: Abstract This paper focuses on the microfiltration (0.06 μm pore size) of pasteurised skim milk (3.4%, w/w, protein) using a pilot-plant scale dynamic filtration system with overlapping membrane and metal blind disks (DCF system). Concentration tests… read more here.
Keywords: dynamic filtration; membrane; system; skim milk ... See more keywords
Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.02.005
Abstract: Abstract The temperature of the feed is known to be an important factor affecting the formation and the growth rates of bacterial communities on dairy filtration membranes. However, decades after the integration of filtration processes… read more here.
Keywords: temperature; influence feed; skim milk; filtration ... See more keywords
Calcium-induced skim milk gels: Impact of holding temperature and ionic strength
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104657
Abstract: Abstract The effects of holding temperature and ionic strength on the physicochemical and rheological properties of calcium-added skim milk were investigated. In skim milk with 10–20 mmol L−1 of added calcium chloride, increasing the temperature from 20… read more here.
Keywords: calcium; strength; holding temperature; skim milk ... See more keywords
Effect of lactoferrin addition and pH on the protein interactions and the acid gelation properties of heated skim milk
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104950
Abstract: Abstract Adding lactoferrin to milk at its natural pH before heating decreased the serum-phase κ-casein and α-lactalbumin+β-lactoglobulin. All lactoferrin was with the colloidal phase. Lactoferrin addition to milk before heating and acidification increased the gelation… read more here.
Keywords: milk; lactoferrin increased; lactoferrin addition; skim milk ... See more keywords
The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.104982
Abstract: Abstract The objective of this study was to determine the effect of mineral addition during standardisation on colloidal and rheological properties of skim milk on concentration. For that purpose, solubility, ionic strength and ionic calcium… read more here.
Keywords: milk permeate; skim milk; milk; properties skim ... See more keywords
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105210
Abstract: Abstract To study dissolution kinetic of spray dried skim milk powder (SMP), the change in light extinction was measured during dissolution of twenty-six commercial SMPs with different processing histories. SMP dissolution could be divided into… read more here.
Keywords: dissolution kinetic; extinction; skim milk; study dissolution ... See more keywords