Surimi is stabilized myofibrillar proteins that have been blended with cryoprotectant for a longer frozen storage life. The functional properties of the myofibrillar proteins are protected during frozen storage when a cryoprotectant was added. Some commonly used cryoprotectants are sorbitol, sucrose, polydextrose, lactitol, litesse, maltodextrin, trehalose, sodium lactate and mixtures of the ab...

Membrane separation technology in the dairy industry has become a basis for innovation and processing of new products, as well an alternative use co-products, contributing to reduction environmental impact that this generates. The objective work was develop fermented beverage using sweet whey ultrafiltration permeate (UFP) protein concentrate (WPC), evaluating its effect on physicochemical tech...

The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes structure formation shortcrust dough was investigated. quality indicators finished confectionery pastry based model functional compositions (MFC) have been determined. It has established that introduction ASF WPCUV into leads to an ...

The effect of storage time on the coalescence stability and drop size distribution of egg yolk (EY) and whey protein concentrate (WPC) stabilized emulsions is studied. The emulsion stability is evaluated by centrifugation, whereas the drop size distribution is measured by means of NMR and optical microscopy. The experimental results show that there is no general relation between the emulsion st...

To analyze the exopolysaccharide (EPS) production by Streptococcus thermophilus ST1, cultures were cultivated in 10% (w/v) reconstituted skim milk under different growth conditions including various temperatures and pHs of growth medium, supplementation of the medium with various carbon sources (glucose, lactose, sucrose, galactose and fructose) and nitrogen source (whey protein concentrate, or...

The effects of two dietary proteins on α-amino acids, calcium and phosphorus concentrations in plasma, stomach and intestine were investigated in rats trained to consume, in a single two-hour daily meal, diets containing α-lactalbumin (α-la) or whey protein concentrate (WPC) for two weeks. The results indicated that the concentrations of calcium and phosphorus in the gastrointestinal tract and ...

The recovery of high-quality, valuable end products from cheese whey is a very important industrial process. The aim of this study is to improve the recovered protein content of concentrate stream in cheese whey. The experiments were conducted by using ceramic ultrafiltration (UF) membrane followed by diafiltration (DF) process with a 15kDa molecular weight cut-off (MWCO). The volume concentrat...

Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...

In the literature, a variety of dairy products are made from goat milk; however, information related to manufacture rasogolla milk is very scant. During preliminary trials, it was observed that chhena prepared not suitable for preparation because has soft and sticky body difficult handle. Therefore, this investigation conducted formulate an acceptable quality using whey protein concentrate (WPC...