Studies On The Formulation Of Protein Rich Beverages From Cheese Whey

Download Studies On The Formulation Of Protein Rich Beverages From Cheese Whey full books in PDF, epub, and Kindle. Read online Studies On The Formulation Of Protein Rich Beverages From Cheese Whey ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Studies on the Formulation of Protein-rich Beverages from Cheese Whey

Author : Rajesh Kumar
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)

DOWNLOAD NOW!

Book Synopsis Studies on the Formulation of Protein-rich Beverages from Cheese Whey by : Rajesh Kumar

Download or read book Studies on the Formulation of Protein-rich Beverages from Cheese Whey written by Rajesh Kumar and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The study was undertaken to explore the possibility of utilization of cheese whey for manufacture of three types of protein richbeverages viz flavoused milk like lassi type and soft drink beverages. A method was developed for makaj beverage base (for flavoured milk and lassi type beverage) comprising of acidification of whey+5 per cent skim milk with HCL and then heating to 90 degree C gave better curd characteristics case in filtration and less nitrogen loss. The beverage bases were obtained by resuspending the protein curds in part of whey after neutralisation to Ph 7.0 with this beverage base flavoured milk type beverage was developed by using 6% sugar level and with pine apple and rose glavours. The beverage packed in polyethylene bags and a shelf life of 7 days at 5 degree C. For lassi type beverage the culture LF 40 was found suitable than other two culture tried 12.5% sugar for this beverage scored higher such sweetened lassi flavoured with pineapple score highest such beverage had a shelf life of 6 days at 5 degree C. The lactose reduced whey was used for the development of soft drink. The soft drink prepared with 1% protein and 10% sugar had high acceptabality than the other levels tried. The banana flavour was found to give highest acceptabality fallowed by pineapple and raspberry the standardized soft drink was also made in a dry form. The cost of liquid soft drink was Rs. 2.26/Kg and the cost of dry soft drink was Rs 13.17/kg.

Whey Proteins

Author : Hilton C Deeth
Publisher : Academic Press
ISBN 13 : 0128121254
Total Pages : 748 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Whey Proteins by : Hilton C Deeth

Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

Whey Protein Stabilization and Lactose Hydrolysis for the Production of Whey-based Beverages

Author : Victor Manuel Bernal Olivera
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (143 download)

DOWNLOAD NOW!

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.

CARBONATED WHEY BEVERAGES

Author : Katke S.D. and Patil P.S.
Publisher : Lulu.com
ISBN 13 : 138700252X
Total Pages : 78 pages
Book Rating : 4.3/5 (87 download)

DOWNLOAD NOW!

Book Synopsis CARBONATED WHEY BEVERAGES by : Katke S.D. and Patil P.S.

Download or read book CARBONATED WHEY BEVERAGES written by Katke S.D. and Patil P.S. and published by Lulu.com. This book was released on 2017-06-03 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many years, an acute need has existed for carbonated whey beverage textbook that is suitable for Food Technology / Dairy Technology students with basic concepts. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing, and in other activities related to the food & dairy industry. The original idea in the preparation of this book was to present basic information on the preparation of carbonated whey beverages. The basic principles remain the same, but much additional research carried out in recent years has extended and deepened our knowledge.

Annual Report - National Dairy Research Institute

Author : National Dairy Research Institute (India)
Publisher :
ISBN 13 :
Total Pages : 230 pages
Book Rating : 4.E/5 ( download)

DOWNLOAD NOW!

Book Synopsis Annual Report - National Dairy Research Institute by : National Dairy Research Institute (India)

Download or read book Annual Report - National Dairy Research Institute written by National Dairy Research Institute (India) and published by . This book was released on 1983 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Preparation of Protein-rich Fermented Whey Beverage Using Colostrum Whey

Author : Prashanth S.
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (131 download)

DOWNLOAD NOW!

Book Synopsis Preparation of Protein-rich Fermented Whey Beverage Using Colostrum Whey by : Prashanth S.

Download or read book Preparation of Protein-rich Fermented Whey Beverage Using Colostrum Whey written by Prashanth S. and published by . This book was released on 2021 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Whey Valorization

Author : Amrita Poonia
Publisher : Springer Nature
ISBN 13 : 9819954592
Total Pages : 377 pages
Book Rating : 4.8/5 (199 download)

DOWNLOAD NOW!

Book Synopsis Whey Valorization by : Amrita Poonia

Download or read book Whey Valorization written by Amrita Poonia and published by Springer Nature. This book was released on 2023-11-28 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products.

Whey Processing, Functionality and Health Benefits

Author : Charles Onwulata
Publisher : John Wiley & Sons
ISBN 13 : 081380387X
Total Pages : 417 pages
Book Rating : 4.8/5 (138 download)

DOWNLOAD NOW!

Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata

Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Studies on the Preparation and Utilization of Fermented Whey Protein Concentrate and Permeate from Feta Cheese Whey

Author : Hossein Jooyandeh
Publisher :
ISBN 13 :
Total Pages : 210 pages
Book Rating : 4.:/5 (652 download)

DOWNLOAD NOW!

Book Synopsis Studies on the Preparation and Utilization of Fermented Whey Protein Concentrate and Permeate from Feta Cheese Whey by : Hossein Jooyandeh

Download or read book Studies on the Preparation and Utilization of Fermented Whey Protein Concentrate and Permeate from Feta Cheese Whey written by Hossein Jooyandeh and published by . This book was released on 2007 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Functional and Speciality Beverage Technology

Author : P Paquin
Publisher : Elsevier
ISBN 13 : 1845695569
Total Pages : 519 pages
Book Rating : 4.8/5 (456 download)

DOWNLOAD NOW!

Book Synopsis Functional and Speciality Beverage Technology by : P Paquin

Download or read book Functional and Speciality Beverage Technology written by P Paquin and published by Elsevier. This book was released on 2009-01-29 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Sports Drinks

Author : Ronald J. Maughan
Publisher : CRC Press
ISBN 13 : 1420037188
Total Pages : 304 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Sports Drinks by : Ronald J. Maughan

Download or read book Sports Drinks written by Ronald J. Maughan and published by CRC Press. This book was released on 2000-09-26 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can sports drinks improve the way you play and exercise? Athletes-both competitive and recreational-turn to the consumption of sports drinks to optimize their performance. A volume in the Nutrition in Exercise and Sports Series, Sports Drinks: Basic Science and Practical Aspects provides a review of current knowledge on issues relating to the formu

Byproducts from Agriculture and Fisheries

Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1119383978
Total Pages : 738 pages
Book Rating : 4.1/5 (193 download)

DOWNLOAD NOW!

Book Synopsis Byproducts from Agriculture and Fisheries by : Benjamin K. Simpson

Download or read book Byproducts from Agriculture and Fisheries written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2019-11-04 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Milk and Dairy Products in Human Nutrition

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)

DOWNLOAD NOW!

Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy

Author : Nikolaos Kopsahelis
Publisher : MDPI
ISBN 13 : 3039217526
Total Pages : 146 pages
Book Rating : 4.0/5 (392 download)

DOWNLOAD NOW!

Book Synopsis Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy by : Nikolaos Kopsahelis

Download or read book Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy written by Nikolaos Kopsahelis and published by MDPI. This book was released on 2019-12-31 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. Contributions addressing valorisation, the bioprocessing and biorefining of food industry-based streams, the isolation of high-added-value compounds, applications of resulting bio-based chemicals to food products, novel food formulations, economic policies for food waste management, and sustainability or technoeconomic analyses of the proposed processing methods are welcome in this Special Issue.

Advances in Cheese Whey Utilization

Author : Maria Esperanza Cerdán
Publisher :
ISBN 13 : 9788178953595
Total Pages : 209 pages
Book Rating : 4.9/5 (535 download)

DOWNLOAD NOW!

Book Synopsis Advances in Cheese Whey Utilization by : Maria Esperanza Cerdán

Download or read book Advances in Cheese Whey Utilization written by Maria Esperanza Cerdán and published by . This book was released on 2008-01-01 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey, a by-product of cheese and curd manufacturing, was once considered as a waste product and indeed, even nowadays, its uncontroled delivery to water effluents constitutes a great environmental problem to solve. However, along the chapters of this review book we can follow the change in perception of whey from waste to co-product thanks to the many clever usages of this resource that have been developed in recent years. In the first chapter the discovery and importance of whey or manufactured derivatives as functional foods or alimentary additives is revised thoroughly in relation to the particular functions of its biological components and their effects on diverse disease treatments. Other application of great relevance is considered in chapter two, the production of biofuels, specifically biogas, from cheese whey. The reader will find a summary of how knowledge in the field of biogas production from cheese whey effluents has evolved, the current status quo, and identify areas that should be addressed in the near future. Biosurfactants have many potential applications including enhanced oil recovery, crude oil drilling lubricants, surfactant-aided bioremediation of water-insoluble pollutants, and in the health care and food processing industries. Other developing areas of biosurfactant use are in cosmetic and soap formulations, foods, and dermal as well as transdermal drug delivery systems. The limit to biosurfactant production is usually high cost associated to their production and extraction. Therefore the use of cheese whey as a cheaper substrate opens new areas of research and innovation in this industry as reported in chapter three of this book. Microbial biosynthesis allows the production of optically pure lactic acid, which is highly demanded for several industrial applications. Production of lactic acid by fermentation of lactic acid bacteria on whey has been investigated as a feasible route for processing and upgrading of this effluent. Chapter four summarises the most recent attempts on the utilization of cheese whey as culture medium for microbial biosynthesis of lactic acid, both using free and immobilized microorganisms. Several bacteria are able to produce polyesters as reserve materials of carbon and energy. These polyesters are quite diverse and represent a family of polymers named polyhydroxyalkanotes (PHA). Since mechanical and physical properties of polymers are strongly dependent of monomer composition, it is believed that PHA will constitute tailor made polymers for different applications and therefore have attracted great academic and industrial interest as natural biodegradable thermoplastic and elastomeric materials which could be synthesized from renewable materials. To be competitive with common plastics, the production costs of PHA have to be reduced and in chapter five the use of cheese whey as a cheap carbon source is considered. Single cell protein (SCP) production has been the subject of extensive research mainly for the production of animal feeds enriched in protein by microbial treatment of various agro-industrial wastes in submerged and solid-state fermentation processes. Some physicochemical properties of cheese whey, including high salinity, do not allow easy microbial utilisation. The review on chapter six summarizes recent research attempts trying to deal with the problem and focusing on the development of new technologies and selection or development of microorganisms suitable for maximal yield. Bacteriocins are innocuous peptides, sensitive to digestive proteases and they do not produce changes in the organoleptic properties of the foods. For all these reasons, they have proved to be effective food bio-preservatives. Chapter seven gives several examples of bacteriocins produced in whey-based media and particularly it focuses on Nisin and Pediocin production. The last chapter is devoted to the production of heterologous proteins from whey, a poorly explored field that could greatly improve the cost-effectiveness of whey recycling. Growth of engineered microorganisms in whey is a potential source to produce valuable homologous and heterologous proteins. Scientists are reconsidering the value of various components of milk, including whey, and how they may impact economics aspects of different industrial productions. Considerable positive research regarding whey and its biological components continue to be published and attracting the interest of dairy organizations and public administrations. We expect that this book will contribute to increase the knowledge about this subject and justify the convenience of founding research in this field.

Caseinomacropeptide - Fractionation by Means of Membrane Techniques and Technological Characterization

Author : Corinna Thomä-Worringer
Publisher :
ISBN 13 : 9783183125142
Total Pages : 151 pages
Book Rating : 4.1/5 (251 download)

DOWNLOAD NOW!

Book Synopsis Caseinomacropeptide - Fractionation by Means of Membrane Techniques and Technological Characterization by : Corinna Thomä-Worringer

Download or read book Caseinomacropeptide - Fractionation by Means of Membrane Techniques and Technological Characterization written by Corinna Thomä-Worringer and published by . This book was released on 2007 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Formulation

Author : Shivani Pathania
Publisher : John Wiley & Sons
ISBN 13 : 1119615240
Total Pages : 336 pages
Book Rating : 4.1/5 (196 download)

DOWNLOAD NOW!

Book Synopsis Food Formulation by : Shivani Pathania

Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-02-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.