Physicochemical and structural properties of ultrafiltered buffalo milk and milk powder
Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50 degrees C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased during UF, and lactose content decreased. The composition of permeate was influenced by the conce...
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| Veröffentlicht in: | Journal of dairy science 1997-05, Vol.80 (5), p.812-817 |
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| creator | Patel, R.S. (National Dairy Research Institute, Kamal, India.) Mistry, V.V |
| description | Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50 degrees C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased during UF, and lactose content decreased. The composition of permeate was influenced by the concentration factor during UF of milk; as the concentration factor increased, TS, protein, ash, and lactose content increased. The rejection coefficients after 77% weight reduction were 52.52% for TS, 94.95% for protein, 100% for fat, and 52.04% for ash. Rennet coagulation time decreased, and gel firmness increased after coagulation as the protein concentration of the milk increased. As examined by scanning electron microscopy, particles of buffalo skim milk powder had smooth surfaces, but most had dents of varying sizes. Particle sizes ranged from 2 to 55 micrometers in diameter |
| doi_str_mv | 10.3168/jds.S0022-0302(97)76002-8 |
| format | Article |
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(National Dairy Research Institute, Kamal, India.)</au><au>Mistry, V.V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and structural properties of ultrafiltered buffalo milk and milk powder</atitle><jtitle>Journal of dairy science</jtitle><date>1997-05-01</date><risdate>1997</risdate><volume>80</volume><issue>5</issue><spage>812</spage><epage>817</epage><pages>812-817</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50 degrees C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased during UF, and lactose content decreased. The composition of permeate was influenced by the concentration factor during UF of milk; as the concentration factor increased, TS, protein, ash, and lactose content increased. The rejection coefficients after 77% weight reduction were 52.52% for TS, 94.95% for protein, 100% for fat, and 52.04% for ash. Rennet coagulation time decreased, and gel firmness increased after coagulation as the protein concentration of the milk increased. As examined by scanning electron microscopy, particles of buffalo skim milk powder had smooth surfaces, but most had dents of varying sizes. Particle sizes ranged from 2 to 55 micrometers in diameter</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><doi>10.3168/jds.S0022-0302(97)76002-8</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elsevier ScienceDirect Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online |
| subjects | Biological and medical sciences COAGULACION COAGULATION CONTENIDO PROTEICO CUAJO Food industries Fundamental and applied biological sciences. Psychology GROSSEUR DES PARTICULES LAIT DE BUFFLESSE LAIT ECREME EN POUDRE LECHE DE BUFALA LECHE DESCREMADA EN POLVO MICROSCOPIA MICROSCOPIE Milk and cheese industries. Ice creams PRESURE TAMANO DE LA PARTICULA TENEUR EN PROTEINES ULTRAFILTRACION ULTRAFILTRATION |
| title | Physicochemical and structural properties of ultrafiltered buffalo milk and milk powder |
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