Milk protein concentrates (MPC) are widespread food ingredients, due to their high protein-to-solids ratio, nutritional value, and technological properties, which can be tailored various end uses. Interest has been given modifying such ingredients through enzymatic cross-linking by microbial transglutaminase. However, no systematic studies on the kinetics of casein micelles at different concent...

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...

The size distribution of casein micelles in camel milk has been determined by electron microscopy. Individual and pooled samples were cryo-fixed by rapid freezing and freeze-fractured. Electron micrographs of the freeze-fracture replica revealed a relatively broad size distribution, with an average micelle diameter around 280 nm in the volume distribution curve. The distribution was significant...

The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained by ultrafiltration of skimmed whey and Sorelho. The clarification by-products were obtained after the treatment of the skimmed w...

the effect of membrane molecular weight cut off (mwco) at three levels (10, 20 & 50 kd) on dynamic behavior of permeate flux (jp), hydraulic resistances (total hydraulic resistance, rt; reversible fouling resistance, rrf; irreversible fouling resistance, rif and membrane hydraulic resistance, rm) and milk solutes rejection (protein, rp; fat, rf; lactose, rl; minerals, rm and total solids, r...

probable use of chemical and biochemical detergents to wash polysulphone membranes using in milk ultrafiltration needs a multidisciplinary investigation. by increasing use of these membranes in food processing, washing and recovery of initial permeate flux, in order to use for a longer time from this technology, has much importance. in this research, influence of chemical detergents including e...

The direct utilisation of side streams from membrane processing and evaporation is great potential interest for dairies to reduce water consumption. In an analytical screening 89 industrially obtained streams, samples varied in pH conductivity broad ranges 4.22 7.56 0.001 0.949 Siemens per meter, respectively. Detailed compositional data the enabled assessment their applicability as diafiltrati...