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Articles 1 - 5 of 5
Full-Text Articles in Food Processing
Fate Of Β-Lactoglobulin, Α-Lactalbumin, And Casein Proteins In Ultrafiltered Concentrated Milk After Ultra-High Temperature Processing, Mark Christopher Alleyne
Fate Of Β-Lactoglobulin, Α-Lactalbumin, And Casein Proteins In Ultrafiltered Concentrated Milk After Ultra-High Temperature Processing, Mark Christopher Alleyne
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The problem of age gelation in ultra-high temperature (UHT) sterilized milk retentate (ultrafiltered 3x concentrated) is investigated in this work. Transmission electron microscopy (TEM), utilizing the microcube encapsulation technique and protocols for immunolocalization of milk proteins, provides insight into the phenomenon of age gelation of UHT-sterilized, ultrafiltered (UF) milk retentate. Primary antibodies (specific for the native as well as the complexed forms of milk proteins) and secondary antibodies (conjugated to gold probes) are used to elucidate the positions of the milk proteins in various samples of milk from the stage of milking through UHT sterilization and storage for 12 months, …
Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly
Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose of this research was to investigate the effect of ultra-high temperature process parameters on age gelation of milk concentrate. Skim milk was concentrated to 2X (volume reduction) using reverse osmosis. The milk concentrate was preheated at 75 or 90°C for 20 or 50 s and UHT-processed at 138 or 145°C for 4 or 16 s. Sterilizing methods used were direct steam injection and indirect plate heat exchanger. The samples were aseptically collected in presterilized plastic containers and stored at 15 or 35°C. At 15°C storage temperature, the steam-injected samples gelled in 5 months when 4 s UHT time …
Microstructural Changes In Casein Micelles During Acidification Of Skim Milk, Hongwen Du
Microstructural Changes In Casein Micelles During Acidification Of Skim Milk, Hongwen Du
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Pasteurized skim milk was acidified using glucono-δ-lactone (GDL) at 10, 20, 30, and 40°C or with 1.2% freeze-dried yogurt starter culture at 40°C. Milk coagulation was followed by measuring turbidity, curd firmness, particle size, and casein micelle microstructural changes using transmission electron microscopy .
The pH of milk was gradually lowered during acidification with GDL or starter culture. Acidification rate showed greater influence on turbidity change at 10°C than at 20, 30, or 40°C.
Average casein micelle size increased with decreasing temperature. The patterns of average micelle size versus pH were not affected by temperature. No great variation of average …
Effects Of Whey Protein Concentrate, Phosphate, And Sodium Hydroxide On Texture And Acceptability Of Turkey And Beef Rolls, Igor V. Moiseev
Effects Of Whey Protein Concentrate, Phosphate, And Sodium Hydroxide On Texture And Acceptability Of Turkey And Beef Rolls, Igor V. Moiseev
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5.80), WPC-60 (pH=4.53) and WPC-75 (pH=6.85} containing 50, 60 and 75% protein along with controls (phosphate and no phosphate). Control rolls made with 0.5% phosphate had the highest bind strength, and sensory evaluation scores. Only WPC-75 (1%) was acceptable as a binding agent and flavor enhancer. WPC-60 reduced pink discoloration of rolls, but flavor, bind and cohesiveness scores were unacceptably low. WPC-50 was not an effective binding agent. In general, rolls made with 3% WPC had lower scores for intensity of turkey flavor.
Bind strength and sensory …
Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith
Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT …