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D M Barbano - One of the best experts on this subject based on the ideXlab platform.
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a microfiltration process to maximize removal of serum proteins from skim milk before cheese making
Journal of Dairy Science, 2005Co-Authors: B K Nelson, D M BarbanoAbstract:Abstract Microfiltration (MF) is a membrane process that can separate casein micelles from milk serum proteins (SP), mainly β -lactoglobulin and α -lactalbumin. Our objective was to develop a multistage MF process to remove a high percentage of SP from skim milk while producing a low concentration factor retentate from microfiltration (RMF) with concentrations of soluble minerals, nonprotein nitrogen (NPN), and lactose similar to the original skim milk. The RMF could be blended with cream to standardize milk for traditional Cheddar cheese making. Permeate from ultrafiltration (PUF) obtained from the ultrafiltration (UF) of permeate from MF (PMF) of skim milk was successfully used as a diafiltrant to remove SP from skim milk before cheese making, while maintaining the concentration of lactose, NPN, and nonmicellar calcium. About 95% of the SP originally in skim milk was removed by combining one 3× MF stage and two 3× PUF diafiltration stages. The final 3× RMF can be diluted with PUF to the desired concentration of casein for traditional cheese making. The PMF from the skim milk was concentrated in a UF system to yield an SP concentrate with protein content similar to a Whey protein concentrate, but without residuals from cheese making (i.e., rennet, culture, color, and lactic acid) that can produce undesirable functional and sensory characteristics in Whey Products. Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process.
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a microfiltration process to maximize removal of serum proteins from skim milk before cheese making
Journal of Dairy Science, 2005Co-Authors: B K Nelson, D M BarbanoAbstract:Microfiltration (MF) is a membrane process that can separate casein micelles from milk serum proteins (SP), mainly beta-lactoglobulin and alpha-lactalbumin. Our objective was to develop a multistage MF process to remove a high percentage of SP from skim milk while producing a low concentration factor retentate from microfiltration (RMF) with concentrations of soluble minerals, nonprotein nitrogen (NPN), and lactose similar to the original skim milk. The RMF could be blended with cream to standardize milk for traditional Cheddar cheese making. Permeate from ultrafiltration (PUF) obtained from the ultrafiltration (UF) of permeate from MF (PMF) of skim milk was successfully used as a diafiltrant to remove SP from skim milk before cheese making, while maintaining the concentration of lactose, NPN, and nonmicellar calcium. About 95% of the SP originally in skim milk was removed by combining one 3 x MF stage and two 3 x PUF diafiltration stages. The final 3 x RMF can be diluted with PUF to the desired concentration of casein for traditional cheese making. The PMF from the skim milk was concentrated in a UF system to yield an SP concentrate with protein content similar to a Whey protein concentrate, but without residuals from cheese making (i.e., rennet, culture, color, and lactic acid) that can produce undesirable functional and sensory characteristics in Whey Products. Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process.
B K Nelson - One of the best experts on this subject based on the ideXlab platform.
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a microfiltration process to maximize removal of serum proteins from skim milk before cheese making
Journal of Dairy Science, 2005Co-Authors: B K Nelson, D M BarbanoAbstract:Abstract Microfiltration (MF) is a membrane process that can separate casein micelles from milk serum proteins (SP), mainly β -lactoglobulin and α -lactalbumin. Our objective was to develop a multistage MF process to remove a high percentage of SP from skim milk while producing a low concentration factor retentate from microfiltration (RMF) with concentrations of soluble minerals, nonprotein nitrogen (NPN), and lactose similar to the original skim milk. The RMF could be blended with cream to standardize milk for traditional Cheddar cheese making. Permeate from ultrafiltration (PUF) obtained from the ultrafiltration (UF) of permeate from MF (PMF) of skim milk was successfully used as a diafiltrant to remove SP from skim milk before cheese making, while maintaining the concentration of lactose, NPN, and nonmicellar calcium. About 95% of the SP originally in skim milk was removed by combining one 3× MF stage and two 3× PUF diafiltration stages. The final 3× RMF can be diluted with PUF to the desired concentration of casein for traditional cheese making. The PMF from the skim milk was concentrated in a UF system to yield an SP concentrate with protein content similar to a Whey protein concentrate, but without residuals from cheese making (i.e., rennet, culture, color, and lactic acid) that can produce undesirable functional and sensory characteristics in Whey Products. Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process.
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a microfiltration process to maximize removal of serum proteins from skim milk before cheese making
Journal of Dairy Science, 2005Co-Authors: B K Nelson, D M BarbanoAbstract:Microfiltration (MF) is a membrane process that can separate casein micelles from milk serum proteins (SP), mainly beta-lactoglobulin and alpha-lactalbumin. Our objective was to develop a multistage MF process to remove a high percentage of SP from skim milk while producing a low concentration factor retentate from microfiltration (RMF) with concentrations of soluble minerals, nonprotein nitrogen (NPN), and lactose similar to the original skim milk. The RMF could be blended with cream to standardize milk for traditional Cheddar cheese making. Permeate from ultrafiltration (PUF) obtained from the ultrafiltration (UF) of permeate from MF (PMF) of skim milk was successfully used as a diafiltrant to remove SP from skim milk before cheese making, while maintaining the concentration of lactose, NPN, and nonmicellar calcium. About 95% of the SP originally in skim milk was removed by combining one 3 x MF stage and two 3 x PUF diafiltration stages. The final 3 x RMF can be diluted with PUF to the desired concentration of casein for traditional cheese making. The PMF from the skim milk was concentrated in a UF system to yield an SP concentrate with protein content similar to a Whey protein concentrate, but without residuals from cheese making (i.e., rennet, culture, color, and lactic acid) that can produce undesirable functional and sensory characteristics in Whey Products. Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process.
Virginia H. Holsinger - One of the best experts on this subject based on the ideXlab platform.
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co extrusion of dietary fiber and milk proteins in expanded corn Products
Lwt - Food Science and Technology, 2001Co-Authors: Charles I. Onwulata, P W Smith, R.p. Konstance, Virginia H. HolsingerAbstract:Abstract To improve the nutrient-density of snack Products, milk proteins (casein, Whey protein concentrate or Whey protein isolate) and wheat fiber were co-extruded with corn meal flour, in a twin screw extruder under high shear and high temperature processing conditions. Co-extruding corn Products and fiber resulted in the reduction of specific mechanical energy while increasing the expansion and breaking strength of the extrudate. Fiber added at 125 g/kg increased expansion and breaking strength. Whey Products alone, at a concentration of 250 g/kg reduced expansion and water absorption properties, but the incorporation of fiber reversed this effect and improved expansion. The negative textural indicators associated with the inclusion of Whey Products can be improved significantly by adding wheat bran fiber at 125 g/kg. Adding fiber, improved specific mechanical energy (SME) along with product quality characteristics.
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incorporation of Whey Products in extruded corn potato or rice snacks
Food Research International, 2001Co-Authors: Charles I. Onwulata, P W Smith, R.p. Konstance, Virginia H. HolsingerAbstract:Abstract Sweet Whey solids (SWS) or Whey protein concentrate (WPC) were added at concentrations of 250 and 500 g/kg to corn meal, rice or potato flour to make snack Products. Extrusion processing conditions included low shear, high shear, and the combination of high shear/low moisture. Increased specific mechanical energy (SME) was desired for expanding Products, but SME was reduced as a result of incorporating WPC and SWS. Quality indices for expansion and breaking strength decreased significantly (P
Conor M Delahunty - One of the best experts on this subject based on the ideXlab platform.
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influence of starter culture on flavor and headspace volatile profiles of fermented Whey and Whey produced from fermented milk
Journal of Dairy Science, 2005Co-Authors: F J Gallardoescamilla, Alan L Kelly, Conor M DelahuntyAbstract:Rennet Whey and skim milk were compared as media for fermentation by commercial cheese, yogurt, and probiotic starter cultures. Effect of culture, medium, and their interaction on flavor was assessed and compared by sensory descriptive analysis and headspace volatile analysis by proton transfer reaction-mass spectrometry. In general, the aroma of fermented Whey was similar to that of Whey separated from fermented milk, indicating a favorable possibility of substituting milk with Whey in the manufacture of fermented milk-like beverages. Starter culture significantly affected most sensory characteristics of the Products. Key volatile compounds for the characteristic flavor of yogurt, such as acetaldehyde and diacetyl, were not significantly affected by medium when fermented with the yogurt culture, and reached similar levels in both systems. Volatile analysis results were consistent with the results of the sensory evaluation, indicating the high reliability of proton transfer reaction-mass spectrometry in detecting important volatile compounds for aroma. Integration of this sensory and chemical information allows a better understanding of how flavor and related compounds are affected by ingredients or processing, which may be useful for the development of value-added Whey Products.
R Dave - One of the best experts on this subject based on the ideXlab platform.
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Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads
Journal of Dairy Science, 2006Co-Authors: D.r. Henning, Robert J. Baer, A N Hassan, R DaveAbstract:Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy Products. Consumer benefits include dairy Products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional Products and to introduce new Products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and Whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and Whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and Products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable Products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and Whey Products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.