Milk: An Overview

Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution

“…And during the medium speed range (0.5~10 mm/s), the coefficient of friction reduced with the addition of WPI (<10.0g/100g), meaning the additional WPI in the protein solution contributes towards better lubrication property. As mentioned in section 3.2, the WPI denature at high temperature and easily form intramolecular and intermolecular interactions (O'Mahony & Fox, 2014), which strengthens the absorbability of the protein solution promoting the formation of thin layer separating the surfaces as the sliding speed increases. Combined with the results in section 3.2, we can infer that higher viscosity M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT may lead to better lubrication property.…”

“…Rheological (bulk) and tribological (thin-film) properties are essential characteristics that provide cues of the viscosity (thickness) and mouthfeel attributes (smoothness and creaminess) of the high protein solutions with and without hydrocolloids (Baier et M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT al., 2009;Kokini, 1987;Malone, Appelqvist, & Norton, 2003;O'Mahony & Fox, 2014). Particularly there is limited information on the oral sensations (described by frictional forces) imparted by pure proteins and protein-hydrocolloid complexes that are essential to understand for product formulations.…”

“…Milk that contains approximately 3.0g/100g protein is ideally thought as high protein food. Dairy proteins such as caseins and whey proteins are common in high protein liquid formulations with; and the ratio of casein to whey protein in milk is 4:1 (O'Mahony & Fox, 2014). Although like most proteins, whey proteins are not stable at high protein concentrations with increased viscosity and gelation after heat treatment resulting in undrinkable products (Sağlam, Venema, Vries, & van Der…”

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

“…WPC is obtained by centrifugation followed by ultrafiltration/diafiltration and spray drying. On the other hand, for the manufacture of WPI additional steps such as ion exchange chromatography are carried out [168,169]. Due to these manufacturing differences, WPCs are characterized by a low fat and cholesterol content, and high levels of lactose and total lipids whereas WPIs have high protein content and low concentration of lactose and lipids [170].…”

Automatic generation of photochemically induced excitation-emission-kinetic four-way data for the highly selective determination of azinphos-methyl in fruit juices

“…La leche es considerada como uno de los alimentos más completos desde el punto de vista nutricional, con una producción global anual de 818×10 6 ton, de las cuales el 84% corresponde a leche bovina. 43 Está compuesta principalmente por agua, lípidos, lactosa y proteínas, con un contenido total de proteínas de ~32 g L -1 para leche bovina.…”