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Author : Harilaos A. Ntailianas
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (111 download)
Download or read book The Influence of Conditions of Processing on the Heat Stability of Milk Proteins written by Harilaos A. Ntailianas and published by . This book was released on 1959 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. F. Fox
Publisher :
ISBN 13 :
Total Pages : 460 pages
Book Rating : 4.:/5 (89 download)
Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Dumpler
Publisher : Springer
ISBN 13 : 3658196963
Total Pages : 227 pages
Book Rating : 4.6/5 (581 download)
Download or read book Heat Stability of Concentrated Milk Systems written by Joseph Dumpler and published by Springer. This book was released on 2017-10-25 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
Author : Hilton C. Deeth
Publisher : John Wiley & Sons
ISBN 13 : 1118460499
Total Pages : 590 pages
Book Rating : 4.1/5 (184 download)
Download or read book High Temperature Processing of Milk and Milk Products written by Hilton C. Deeth and published by John Wiley & Sons. This book was released on 2017-03-14 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
Author : Mandeep Kaur Jeswan Singh
Publisher :
ISBN 13 :
Total Pages : 628 pages
Book Rating : 4.:/5 (11 download)
Download or read book The Effect of Casein to Whey Protein Ratio on the Heat Stability of Skim Milk written by Mandeep Kaur Jeswan Singh and published by . This book was released on 2011 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heating is an integral part of processing milk and the response of milks to heating dictates the processability and functionality of the milks. This thesis examines the effects of changing the ratio of the caseins to whey proteins on the behaviour of skim milk on heating. Modified skim milks with similar serum mineral compositions but with different casein to whey protein ratios (0.03, 1.74, 3.97, 5.27, 7.25) were prepared by blending casein rich and whey protein rich fractions in appropriate amounts and dialyzing against 9% total solids skim milk (pH6.7). These modified milks were freeze dried and used for preparation of 9% total solids milks at various pH (6.2, 6.7 and 7.2).Viscometry and Diffusing Wave Spectroscopy (DWS), both prior to and after heating as well as in situ, were used to investigate the effects of the casein to whey protein ratios on the heat stability of the milks. The pH in situ at the time of heating and Ca activity at 25°C were used to gain insights into changes in the mineral equilibria. The heat-induced changes to protein distribution between the serum and colloidal phases and the type of protein complexes formed after heating were followed using HPLC-SEC and gel electrophoresis.On heating (90°C/10min), milks (pH6.2) with the lowest ratios of casein to whey protein (0.03 and 1.74) gelled while the viscosities of the other milks increased. At pH6.7 and 7.2, the viscosity decreased for all milks except that with the lowest casein to whey protein ratio (0.03) where viscosity was increased. The viscosity increase at the lower pH was attributed to complex formation between the denatured whey proteins and the casein micelles. The decrease in viscosity for the higher pH milks after heating was due to the dissociation of caseins from the micelle and the formation of increased amounts of soluble aggregates as confirmed by the HPLC-SEC and gel electrophoresis. Characterization of the serum protein concentration and gel electrophoresis analysis of the modified milks showed that iIn the presence of casein micelles, the serum protein concentration of the milks increased on heating as a function of pH and increasing casein to whey protein ratio as a result of more dissociation of caseins and the formation of soluble aggregates at higher pH. HPLC-SEC analysis showed that the size of the soluble aggregates decreases as the casein to whey protein ratio increases.The pH in situ decreased during heating (90oC/10min), the magnitude of which was increased with increasing initial milk pH. The changes in pH in situ were independent of the casein to whey protein ratio and were similar for all milks, clearly demonstrating that pH changes are solely governed by the serum mineral composition. The pH and Ca activity after heating werewas largely restored to the initial values for most milks except for the milks with lower casein to whey protein ratios (0.03, 1.74) at high pH (7.2). This demonstrates that in the absence of casein micelles, there were changes to the calcium phosphate equilibria that were not reflected in the overall pH change.DWS measurements as a function of temperature (25-120°C) enabled an in-situ study of (a) the heat-induced changes to the milk proteins and the serum as manifested by the changes to the casein micelles and (b) the temperature of the onset of gelation. Changes to the interactions of the casein micelles as shown by changes in their diffusion coefficients were most pronounced at pH 6.2 where significant changes to the mobility of the casein micelles occurred between 80 to 120oC due to the aggregation of the denatured whey proteins on the casein micelles surface. At pH 6.7 and 7.2, changes to the mobility of the casein micelles were minimal except at high temperatures (105-120oC) due to the decrease in size as a result of increased soluble aggregate formation. At 120oC, with the exception of the milk with the highest casein to whey protein ratio, all pH6.2 milks gelled on heating. The reduction in the low whey protein concentration for the milk with the highest casein to whey protein ratio (7.25) improved heat stability at low pH.Overall, the results showed that the pH and temperature of heating have major effects on the aggregation behavior of the proteins and that the susceptibility of the milks to aggregation was strongly influenced by the casein to whey protein ratio. Heat stability increased with increasing ratio of caseins to whey proteins, especially at low pH. The results of this work have demonstrated that the heat stability of milks can be manipulated by careful control of the protein composition and the pH prior to heating.
Author : P. Walstra
Publisher : CRC Press
ISBN 13 : 1420028014
Total Pages : 808 pages
Book Rating : 4.4/5 (2 download)
Download or read book Dairy Science and Technology written by P. Walstra and published by CRC Press. This book was released on 2005-09-29 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div
Author : Isis Rodrigues Toledo Renhe
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (125 download)
Download or read book Effect of Microfiltration on Heat Stabiity of Milk Concentrates written by Isis Rodrigues Toledo Renhe and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat stability of milk concentrates may increase by removal of whey proteins. In this thesis, physico-chemical changes caused by partial whey protein removal by microfiltration (MF) were evaluated. The impact of these changes on the processing properties of retentates, especially heat stability, was also assessed. Ultrafiltration (UF) and MF were compared to establish the effect of protein composition, while maintaining the same protein concentration in the milk dispersions. Results demonstrated that changes on heat coagulation time (HCT) were due to the reduction of whey proteins. However, all treatments showed better stability than what is reported in the literature. It was hypothesized that the differences were due to the processing history and reconstitution conditions of the concentrates used in previous works. Diafiltration (DF) using water or permeate (PF) was also tested, to determine if a further increase in the ratio of protein to other solids may have an impact on the heat stability of the milk concentrates. At the same concentration factor, DF had a major impact on retentates composition when compared to UF and MF; however, this difference could not only be attributed to a decrease in lactose and ions, but also to an increase in pH. The analysis of the heat-induced complexes residual in the unsedimented fraction after UHT reinforced the positive impact of DF on heat stability, with the sample presenting fewer aggregates and with smaller sizes compared to UF or MF milk concentrates. Because calcium chelators are important in obtaining shelf stable products in protein concentrates subjected to high heat treatments, the impact of these salts at different concentrations and pH on the stability of a fresh microfiltered concentrate was evaluated. As the original sample was quite stable, no major changes were observed in short period of time. The results stressed, once again, the effect of processing history, and the difference in processing functionality between fresh and reconstituted concentrates. Indeed the present results were in contrast with literature reports. The work in this thesis contributes to a better understanding of the differences in processing functionality between milk protein concentrates depending on their processing history. This is critical to improved utilization of the concentrates in high protein nutritional beverages.
Author : John E. O'Connell
Publisher :
ISBN 13 :
Total Pages : 280 pages
Book Rating : 4.:/5 (795 download)
Download or read book Studies on the Heat Stability of Milk written by John E. O'Connell and published by . This book was released on 2000 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this thesis methods for assessing the heat stability of unconcentrated and concentrated milk are discusses. The effects of compositional factors, processing conditions and additives on the heat stability of milk have been reviewed and the changes that occur on heating are considered in relation to the heat stability of milk. Three possible explanations for the pH-dependence and mechanism of thermal coagulation of milk, that incorporate the research on the heat stability of milk over the last century, are presented.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118810309
Total Pages : 696 pages
Book Rating : 4.1/5 (188 download)
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author : Charles Onwulata
Publisher : CRC Press
ISBN 13 : 1420028308
Total Pages : 528 pages
Book Rating : 4.4/5 (2 download)
Download or read book Encapsulated and Powdered Foods written by Charles Onwulata and published by CRC Press. This book was released on 2005-05-26 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Author : Paul Gilbert Miller
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.:/5 (89 download)
Download or read book The Heat Stability of Milk Proteins written by Paul Gilbert Miller and published by . This book was released on 1938 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331489
Total Pages : 213 pages
Book Rating : 4.1/5 (783 download)
Download or read book Handbook on Milk and Milk Proteins written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-04 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production. This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists. TAGS Dairy production and products: Milk processing, How milk is made, Dairy Processing, milk processing steps, processing of milk in dairy industry, milk processing pdf, milk processing procedure, Keeping quality of Pasteurized Milk, Milk Production in India, Increasing Milk Production, utilization of milk proteins, Functional Milk Proteins: Production and Utilization, Handbook on Milk and Milk Proteins, Milk Composition, what is the protein in milk, Milk Proteins book, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing Projects, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries Projects
Author : United States International Trade Commission
Publisher : DIANE Publishing
ISBN 13 : 1428957995
Total Pages : 409 pages
Book Rating : 4.4/5 (289 download)
Download or read book Conditions of competition for milk protein products in the U.S. market investigation no. 332-453. written by United States International Trade Commission and published by DIANE Publishing. This book was released on 2004 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gösta Bylund
Publisher :
ISBN 13 :
Total Pages : 472 pages
Book Rating : 4.E/5 ( download)
Download or read book Dairy Processing Handbook written by Gösta Bylund and published by . This book was released on 2003 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Author : T.R. Bott
Publisher : Elsevier
ISBN 13 : 0080531903
Total Pages : 547 pages
Book Rating : 4.0/5 (85 download)
Download or read book Fouling of Heat Exchangers written by T.R. Bott and published by Elsevier. This book was released on 1995-04-13 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique and comprehensive text considers all aspects of heat exchanger fouling from the basic science of how surfaces become fouled to very practical ways of mitigating the problem and from mathematical modelling of different fouling mechanisms to practical methods of heat exchanger cleaning. The problems that restrict the efficient operation of equipment are described and the costs, some of them hidden costs, that are associated with the fouling of heat exchangers are discussed. Some simple concepts and models of the fouling processes are presented as part of the introduction to the subject. Advice on the selection, design, installation and commissioning of heat exchangers to minimise fouling is given. A large part of the text is devoted to the use of chemical and other additives to reduce or eliminate the problem of fouling. Another large section is designed to give information on both on-line and off-line cleaning of heat exchangers. One of the difficulties faced by designers and operators of heat exchangers is anticipating the likely extent of fouling problems to be encountered with different flow streams. Another large section addresses the question and describes methods that have been used in attempting to define fouling potential. The book concludes with a chapter on how fouling information can be obtained using plant data, field tests and laboratory studies.
Author : Muhammad Mahmood Hassan
Publisher :
ISBN 13 :
Total Pages : 422 pages
Book Rating : 4.:/5 (319 download)
Download or read book The Effects of Heat Stable Proteins on Preservation of Bovine Spermatozoa written by Muhammad Mahmood Hassan and published by . This book was released on 1990 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt:
