Dairy Foods: Milk Protein Fractionation Symposium
نویسندگان
چکیده
Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membrane fractionation technology to produce high purity whey protein concentrates from milk. A detailed comparison of flavor chemistry, sensory properties and functional properties of whey proteins isolated from milk and from cheese whey will be presented. In addition to using membrane technologies to separate whey protein and casein, other emerging technologies have the potential of allowing for the separation of casein and whey protein fractions. This symposium will also present three new research developments: membrane fractionation of milk proteins from whole milk, charged membrane application for whey protein streams and using supercritical carbon dioxide for fractionation of milk proteins. The symposium will provide the latest in research in milk protein fractionation from various dairy research entities in the US and will serve to facilitate discussion of future development in dairy protein fractionation.
منابع مشابه
Use of Enzymes in Dairy Industry: A Review of Current Progress
This review paper aimed to provides precious information about the function and use of different enzymes in dairy food applications. An enzyme is called a protein and catalyzes a specific reaction. Every enzyme is intended to initiate a particular reaction with a specific outcome. Moreover, numerous enzymes are present in the human body. Dairy food applications include the use of different enzy...
متن کاملRegular-Fat Dairy and Human Health: A Synopsis of Symposia Presented in Europe and North America (2014–2015)
In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to disseminate, explore and discuss the state of the science on the relationship between regular fat d...
متن کاملDairy Foods Symposium: Emerging Research and Insights to Drive Innovations in Fluid Milk
Ninety-five percent of US households purchase fluid milk at retail and are increasingly demanding wholesome, nutritious, and sustainable products. These shifts in consumer demand present a growth opportunity for the dairy industry to create value-added products for the fluid milk and beverage categories beyond the traditional gallon jug. Based upon data from the IRI DMI Custom Dairy Milk Databa...
متن کاملDietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank
Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack...
متن کاملDairy Foods and Dairy Protein Consumption Is Inversely Related to Markers of Adiposity in Obese Men and Women
A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream) and adiposity including body mass index (BMI), waist (WC) and hip circumfe...
متن کامل