Moderately acidic pH potentiates browning of sweet whey powder

Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process

“…The decrease in the greenish color and the increase in the reddish color may be attributed to the inulin employed associated with the lower moisture content and fermentation temperature. According to Dattatreya and Rankin (2006), factors as the reducing carbohydrates content and the temperature may contribute to maillard reaction, resulting in change in color of dairy products. The results obtained in this present study are in accordance with those reported by Castro et al (2008), where the supplementation of fermented milk with a prebiotic of white color did not affect the parameters L* and b*.…”

Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life

“…Because past work examined only low conversion, a pseudo zero-order analysis was adequate, whereas for the high conversion studies in the present work it was not. This can be seen by residual lysine values, where only 12% of the lysine remained in this study at the end of the examination time (Dattatreya & Rankin, 2006), whereas 60-80% of the lysine remained in previous work (Labuza & Saltmarch, 1981). Furthermore, L Ã values fell from 80.3 to as low as 24.1 in the present work, whereas L Ã values fell from 91.4 to no less than 89.8 in past work (Sithole et al, 2005).…”

“…Our previous work showed that values of L Ã decreased with increasing time as a result of NEB in the SWP (Dattatreya & Rankin, 2006). Lactose reacts with the amino groups of the protein to form brown melanoidin pigments:…”

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

“…There was a decrease of brightness in ricotta prepared with whey stored for 24 h and after the second week of storage (Table 4). Low L* values are assigned to darkening as a result of oxidation, enzymatic and microbiological degradation, and are undesirable for causing consumers' rejection (Dattatreya and Rankin, 2006). L* values of 93.36 are found for ricotta containing goat milk (Borba et al, 2014).…”

“…For the other storage times, compounds of brown color are likely to have prevailed, which are derived from the Maillard reaction, non-enzymatic browning by carbohydrate and protein reactions resulting from the high temperatures used in ricotta processing (Dattatreya and Rankin, 2006). Prudencio et al (2014) found lower tendency to yellow color on ricotta with whey from fresh cheese, with average b* value of 15.42.…”