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Studies On Crystallization Of Lactose In Permeates And The Use Of Modified Milk Protein Concentrate In High Protein Dairy Beverages
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Book Synopsis Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages by : Karthik Pandalaneni
Download or read book Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages written by Karthik Pandalaneni and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey Protein Stabilization and Lactose Hydrolysis for the Production of Whey-based Beverages by : Victor Manuel Bernal Olivera
Download or read book Whey Protein Stabilization and Lactose Hydrolysis for the Production of Whey-based Beverages written by Victor Manuel Bernal Olivera and published by . This book was released on 1984 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The major objectives of this research were related to two technical problems found when considering the manufacture of a non-fermented beverage from lactose-hydrolyzed whey: 1) to prevent the formation of a protein sediment in the drink as a consequence of the heat treatment applied to these products; and 2) to evaluate several commercial lactase preparations for the hydrolysis of lactose in cottage cheese whey and to select the best enzyme among those preparations to be used in the manufacture of the drink. In the first part of the study, several factors affecting the thermal stability of the proteins present in whey were studied over 2.5-6.5 pH range using Differential Scanning Calorimetry (DSC) and heat precipitation studies. The highest denaturation temperature for an acid whey protein concentrate prepared by ultrafiltration was 88°C at pH 3.5, while for pure /3-lactoglobul in (/3 - 1 g) the highest denaturation temperature, obtained at pH 3.5, was 81.9°C. Presence of milk sugars (lactose, glucose and galactose) appeared to increase the resistance of /3-lg against thermal denaturation. In bovine serum albumin preparations, denaturation temperature varied with fatty acid contents. The importance of calcium for the thermal stability of a-lactalbumin was proven by a 20-22°C decrease in the denaturation temperature upon the addition of 0.1 M EDTA. Heating of whey at 95°C for 5 minutes above pH 3.8-3.9 produced extensive protein precipitation. When the same heat treatment was applied below pH range 3.7, protein precipitation was prevented. In a preliminary hydrolysis experiment, the effectiveness of lactose hydrolysis by a soluble /3-galactosidase from K1 uyveromyces 1 act is was compared in skim milk, KOH-treated cottage cheese whey, KOH-treated ultrafiltration permeate, and model lactose solutions. Of the three possible industrial substrates, the highest /3-galactosidase activity was observed in whey, followed by ultrafiltration permeate and milk. The addition of /3-lactoglobulin, bovine serum albumin and ovalbumin to buffered lactose solutions had no effect on the activity of the enzyme. The hydrolysis of lactose seemed to be dependent upon the amount of potassium present. The Km of the enzyme for lactose in 0.025 M KH2P04 was 76.9 mM. Comparison between NaOH and KOH-treated whey confirmed the suitability of potassium as neutralizing agent when this enzyme is used. In the main hydrolysis study, six commercial /3-galactosidase (E.C. 3.2.1.23) preparations were compared for the hydrolysis of lactose in cottage cheese whey. The comparison was based on parameters obtained from the kinetic characteristics of the enzymes in lactose solutions (Michaelis-Menten constants, apparent turnover numbers, initial reaction rates and integrated equations derived from the Michaelis-Menten expression), and on experimental progress curves for the hydrolysis of lactose in whey. The conversion data were used to predict optimum enzyme dosage/hydrolysis time combinations to attain a fixed degree of lactose conversion. The Km values for lactose varied from 24.0 to 150.2 mM. The lactose hydrolysis efficiency in cottage cheese whey was different for each enzyme. The use of acid /3-galactosidases did not impart any undesirable sensory characteristics to a grapefruit flavoured prototype product developed in the laboratory. Sensory evaluation experiments (triangle tests) showed no significant difference in bitterness (1.0% confidence level) between a protoype product sweetened with sucrose and several drinks made from whey treated with any of the three best acid /3-galactosidases to an 80% lactose hydrolysis level. Based on the results obtained and including an economic evaluation of the commercial preparations, the most suitable /3-galactosidase preparations available for use in cottage cheese whey were identified. This study demonstrated that it should be possible to manufacture a lactose hydrolyzed whey beverage without protein sedimentation problems and with acceptable organoleptic characteristics. The cost of the enzyme required to carried out the lactose hydrolysis would be only about 3 or 4 cents per litre of whey, under the conditions described in this work.
Book Synopsis Whey and Lactose Processing by : J. G. Zadow
Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
Book Synopsis Advanced Dairy Chemistry Volume 3 by : P. F. Fox
Download or read book Advanced Dairy Chemistry Volume 3 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.
Book Synopsis Lactose Crystallization in Milk Protein Concentrate and Its Effects on Rheology by : Débora Brito Goulart
Download or read book Lactose Crystallization in Milk Protein Concentrate and Its Effects on Rheology written by Débora Brito Goulart and published by . This book was released on 2014 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey and Lactose Processing by : J. G. Zadow
Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer Science & Business Media. This book was released on 1992-01-01 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lactose-Derived Prebiotics by : Andrés Illanes
Download or read book Lactose-Derived Prebiotics written by Andrés Illanes and published by Academic Press. This book was released on 2016-07-06 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics. Presents the challenges of and opportunities for deriving oligosaccharides from lactose Details the technologies and methods required to produce lactose-derived prebiotics, including a comparison between chemical and enzymatic synthesis Discusses the potential use of whey as a raw material for the synthesis of non-digestible lactose-derived oligosaccharides Provides a process engineer perspective and includes valuable information about kinetics and reactor design for the enzymatic synthesis of lactose-derived oligosaccharides
Book Synopsis Effect of Lactic Acid and Galactose on the Storage Stability of Lactose Rich Permeate Powders by : Priyamvada Thorakkattu
Download or read book Effect of Lactic Acid and Galactose on the Storage Stability of Lactose Rich Permeate Powders written by Priyamvada Thorakkattu and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Deproteinized whey (DPW) and milk permeate (MP) are coproducts obtained during the ultrafiltration of whey and milk, respectively. Then, they undergo unit operations like evaporation, crystallization, and spray drying resulting in a non-hygroscopic, free-flowing powder. Typically, DPW powders contain 76-85% lactose, 2-7% protein, 3-4.5% moisture, and 8-11% ash. On the other hand, MP powders typically contain 78-88% lactose, 3-5% protein, 3-4.5% moisture, and 8-11% ash. These high lactose dairy ingredients are widely used in baked goods, soups, sauces, confectionery, drink mixes, snack foods, beverages, and in certain ice cream formulations. Lactose is present in all dry dairy ingredients, with levels ranging from
Book Synopsis Lactose Hydrolysis and Ultrafiltration for Enzyme Recovery for Manufacture of Whey Syrup and Dulce de Leche by : Marta Patricia Bahamon
Download or read book Lactose Hydrolysis and Ultrafiltration for Enzyme Recovery for Manufacture of Whey Syrup and Dulce de Leche written by Marta Patricia Bahamon and published by . This book was released on 1985 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book CSIRO food research quarterly written by and published by . This book was released on 1981 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Developments in Dairy Chemistry: Functional milk proteins by : P. F. Fox
Download or read book Developments in Dairy Chemistry: Functional milk proteins written by P. F. Fox and published by Elsevier Science & Technology. This book was released on 1982 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Soluble Soybean Polysaccharide on Crystallization Behavior of Lactose by : Xueqian Shi (Researcher on food science and technology)
Download or read book The Effect of Soluble Soybean Polysaccharide on Crystallization Behavior of Lactose written by Xueqian Shi (Researcher on food science and technology) and published by . This book was released on 2014 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactose can be recovered from cheese whey permeate concentrate by crystallization, and improving the recovery efficiency and purity of lactose crystals is significant to the profitability of the dairy industry. Lactose is also the major component in spray-dried dairy ingredients such as milk and whey powder. Lactose in spray-dried powder is amorphous and causes quality problems such as caking due to the crystallization of amorphous lactose during storage. Technologies are thus needed to improve the crystallinity of spray-dried lactose. In this study, soluble soybean polysaccharide (SSPS) was studied for the effects on lactose crystallization in aqueous solutions and during spray drying. In aqueous solutions with 40% w/w lactose, the addition of less than 1% w/w SSPS facilitated lactose crystallization, more significant at 0.1% SSPS than at 0.5 and 1% SSPS, and the improvement in crystal yield was more significant under seeded conditions than spontaneous crystallization. SSPS was observed to promote the nucleation of lactose, but the promotion effect was offset by the reduction in crystal growth due to increases in viscosities at increased SSPS concentrations. The highest crystal yield after 24 h at 30 °C (54.7%) was observed for the treatment with 0.1% SSPS and 0.5% lactose seed, was significantly higher than the 34% yield of the control without SSPS, and reached about 84.4% of the maximum possible yield. The purity of lactose crystals was not affected by addition of SSPS based on differential scanning calorimetry, X-ray diffraction spectroscopy, and Fourier transform infrared spectroscopy. For spray-dried powder produced at SSPS:lactose mass ratios of 0:1, 1:9, and 1:19, the addition of SSPS improved the crystallinity and yield of spray-dried powders. The highest crystallinity, 57.7%, was obtained at a SSPS:lactose mass ratio of 1:9, and the increased crystallinity prevented the clump formation of spray-dried powder during ambient storage and accelerated testing at 65% relative humidity and 25 °C. Therefore, SSPS can be used to facilitate lactose recovery from cheese whey and improve the quality of spray-dried powder containing lactose.
Book Synopsis Dairy-Derived Ingredients by : M Corredig
Download or read book Dairy-Derived Ingredients written by M Corredig and published by Elsevier. This book was released on 2009-10-26 with total page 713 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients Assesses advances in both the biological and technological functionality of dairy components Examines the application of dairy components in both food and non-food products
Book Synopsis CSIRO Food Preservation Quarterly by :
Download or read book CSIRO Food Preservation Quarterly written by and published by . This book was released on 1979 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey and Lactose Processing by : J. G. Zadow
Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer. This book was released on 2011-11-25 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Book Synopsis Lactose Crystallization by : Yuan-Kuang Guu
Download or read book Lactose Crystallization written by Yuan-Kuang Guu and published by . This book was released on 1991 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
