Factors Affecting Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test

Mahmoud, Reyad; Brown, Rodney J.; Ernstrom, C.A.

doi:10.3168/jds.s0022-0302(90)78845-5

Cited by 4 publications

(3 citation statements)

References 28 publications

(24 reference statements)

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“…The sample for the estimation of denatured whey proteins were prepared as per the method suggested by Mahmoud et al . (). The pH is analysed by making 10% solution of WPC‐70 in distilled water and determined by digital pH meter.…”

Section: Methodsmentioning

confidence: 97%

Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology

Rathour

Rathore²,

Mehta

et al. 2016

Journal of Food Processing and Preservation

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The present study was planned to standardized technological parameters of whey protein concentrated-70 and studied the storage effect at different temperature on various properties of WPC-70. The optimum feeding temperature and pH of whey to UF was 20C and 5.2, respectively. The WPC-70 stored at 37C, 25C and 7C and various parameters viz. moisture, fat, ash, calcium, chloride, total whey proteins, Nonprotein nitrogen (NPN), denatured whey proteins, pH, acidity, solubility index and bulk density were measured. The sensory evaluation of this product was also carried at the various storage temperatures. Considering the overall sensory quality, the shelf-life of the product was 8, 14 and 16 month at 37C, 25C and 7C, respectively. PRACTICAL APPLICATIONThe whey protein concentrate (WPC-70) can be prepared from buffalo milk using ultrafiltration membrane technology. The preparation of WPC can solved the whey disposal problem to the dairy industries. Membrane technology provides a solution to remove bulk of water from whey with less energy than an evaporation process. WPC represent a protein source of excellent nutritional and functional importance. Moreover, storage study of the product gives the idea about the shelflife of the product at various temperature and this can be useful in deciding the expiry date of the product on label.

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Section: Methodsmentioning

confidence: 97%

Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology

Rathour

Rathore²,

Mehta

et al. 2016

Journal of Food Processing and Preservation

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“…The modified method produced reproducible estimates of undenatured whey protein in both non-fat dried milk and whey (Mahmoud et al, 1990).…”

Section: Wh Ey Characteristics Analyticalmentioning

confidence: 94%

Utilisation of Milk Components: Whey

Zadow

1994

Robinson: Modern Dairy Technology

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“…Currently, there are several methods specifically developed for the determination of heating loads. One of the most common methods is the whey protein nitrogen index (WPNI) . More recently, nondenatured soluble whey proteins have been quantified by HPLC , and by immunochemical methods .…”

Section: Introductionmentioning

confidence: 99%

Identification of Milk Origin and Process-Induced Changes in Milk by Stable Isotope Ratio Mass Spectrometry

Scampicchio

Mimmo

Capici

et al. 2012

J. Agric. Food Chem.

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Stable isotope values were used to develop a new analytical approach enabling the simultaneous identification of milk samples either processed with different heating regimens or from different geographical origins. The samples consisted of raw, pasteurized (HTST), and ultrapasteurized (UHT) milk from different Italian origins. The approach consisted of the analysis of the isotope ratio of δ¹³C and δ¹⁵N for the milk samples and their fractions (fat, casein, and whey). The main finding of this work is that as the heat processing affects the composition of the milk fractions, changes in δ¹³C and δ¹⁵N were also observed. These changes were used as markers to develop pattern recognition maps based on principal component analysis and supervised classification models, such as linear discriminant analysis (LDA), multivariate regression (MLR), principal component regression (PCR), and partial least-squares (PLS). The results give proof of the concept that isotope ratio mass spectroscopy can discriminate simultaneously between milk samples according to their geographical origin and type of processing.

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Factors Affecting Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test

Cited by 4 publications

References 28 publications

Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology

Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology

Utilisation of Milk Components: Whey

Identification of Milk Origin and Process-Induced Changes in Milk by Stable Isotope Ratio Mass Spectrometry

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