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  • 1
    Electronic Resource
    Electronic Resource
    SKIM MILK FORTIFICATION USING BLENDS OF SKIM MILK ULTRAFILTRATE AND COTTAGE CHEESE WHEY (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Permeate (pH 6.71) from ultrafiltration of skim milk was blended 1:1 and 2:1 (w/w) with whey (pH 4.68) resulting from production of cottage cheese from skim milk retentate. Blends were condensed to 50% solids and used to increase. solids concentration of skim milk by up to 2%. With increasing solids addition, skim milk pH declined and ash, lactose, and protein concentrates (wet weight basis) increased. The ratio of undenatured whey protein nitrogen:casein nitrogen increased by 50% in milk fortified with 2% added solids provided by condensed 2:1 permeate:whey blend. Bacteriological quality of fortified samples was satisfactory. Sensory evaluations indicated that skim milk fortification limits using 1:1 and 2:1 permeate:whey blends were 0.5 and 1.0% added solids, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00684.x
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  • 2
    Electronic Resource
    Electronic Resource
    COTTAGE CHEESE FROM ULTRAFILTERED SKIM MILK (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ultrafiltration of skim milk was conducted at 4.4, 21.0 and 49.0°C to provide retentates for cottage cheese trials. Fractionation at 21.0 and 49.0°C improved initial permeation flux rate (PR) by 50 and 300%, respectively, over that observed at 4.4°C. Rates of decline of PR de creased with increasing temperature. Retentate ratios of undenatured whey protein nitrogen:casein nitrogen (CN) and proteosepeptone:CN were unchanged during ultrafiltration whereas nonprotein nitrogen:CN declined at each temperature. Calcium concentration of permeate was 1–2% less at 49.0 than 4.4°C because of increased calcium concentration of retentate at higher temperature. Large curd, creamed cottage cheese was prepared successfully from each retentate, cooking temperature and/or time being reduced because of initially firmer curd. Intermediate temperature (21.0°C) processing induced rapid microbial proliferation after 〉 2 hr. The utility of ultrafiltration as a preconcentration step for continuous cottage cheese production is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00683.x
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  • 3
    Electronic Resource
    Electronic Resource
    PRODUCTION OF A BETACYANINE CONCENTRATE BY FERMENTATION OF RED BEET JUICE WITH Candida utilis (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water-based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice by Candidu utilis under partial anaerobic conditions was shown to substantially reduce solids, resulting in a five- to sevenfold increase in betacyanine content on a dry basis. A 668% betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80% of the Kjeldahl nitrogen were assimilated by Gmdida utilis after 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food colorant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01105.x
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  • 4
    Electronic Resource
    Electronic Resource
    EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01005.x
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  • 5
    Electronic Resource
    Electronic Resource
    Efficacy of Various Carbohydrates as Cryoprotectants for Casein in Skim Milk (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diafiltered skim milk of two compositions (high-calcium, normal carbohydrate and normal-calcium, reduced carbohydrate) was used as media for testing the efficacy of various carbohydrates and glutamic acid as cryoprotectants for casein in skim milk stored at −9°C. In both test media, 1,3-butanediol, 1,4-butanediol, and ethylene glycol were among the most effective cryoprotectants, and raffinose, glucose, sucrose, and xylose were among the least effective. Glutamic acid, tested in only one medium, was also highly effective. Cryoprotective efficacy was strongly related to a compound's ability to depress the freezing point and to offer many hydrogen bonding sites per molecule.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04229.x
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  • 6
    Electronic Resource
    Electronic Resource
    Stability of Proteins in Ultrafiltered, Low-Lactose Milk Concentrate During Frozen Storage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cascin in concentrated milk (3×) destabilizes after 1–3 wk at –8°C. USC of an ultrafiltration (UF) process to partially remove lactose from milk, followed by replacement of all or part of the removed lactose with corn syrup, glucose or sucrose can greatly extend protein stability. Protein stability improves as the amount of nonlactose carbohydrate is increased and the amount of lactose is decreased. Although nutritionally significant amounts of minerals and vitamins arc removed by this process, they can be easily replaced. Samples of skim and whole milk from which 68–72% of the lactose is removed by UI: and replaced on an equal weight basis with corn syrup are stable for more than 34 wk at –8°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04230.x
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  • 7
    Electronic Resource
    Electronic Resource
    Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk and milk concentrates containing 12–35% total solids were stored at 0, –2, –4, –6, –8, –12, and –20°C and protein stability of the thawed products was evaluated periodically. Samples stored at –4 to – 12°C exhibited poorer protein stability than samples stored at higher or lower temperatures. Ultrafiltered (UF) skimmilk with permeate: retentate ratios of 10:90, 20:80, and 30:70 were stored at –8°C and they remained stable at least three times longer than frozen control samples of UF skimmilk stored at the same temperature. When the extent of UF was increased to 40:60, protein stability in the frozen retentate declined somewhat as compared to that of less concentrated retentates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03025.x
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  • 8
    Electronic Resource
    Electronic Resource
    ANTHOCYANIN RECOVERY FROM CRANBERRY PULP WASTES BY MEMBRANE TECHNOLOGY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anthocyanins were recovered from commercial cranberry pulp wastes under optimum extraction conditions by a five-stage blending and solvent percolation procedure. Following solvent removal and filtration, the anthocyanin crude extract was partially purified by ultrafiltration, concentrated by reverse osmosis and vacuum evaporation. The final concentrate contained 0.11% anthocyanins on dry weight basis. The process developed can be continuous and be applied to other colorant production from plant materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07469.x
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  • 9
    Electronic Resource
    Electronic Resource
    COMPARATIVE STUDY of DIFFERENT REVERSE OSMOSIS MEMBRANES FOR PROCESSING DAIRY FLUIDS: I. PERMEATE FLUX and TOTAL SOLIDS REJECTION STUDIES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Permeate fluxes and rejection coefficients (total solids) were measured for five different reverse osmosis membranes used to concentrate whole and skim milks and acid and sweet wheys. Cellulose acetate and thin film composite membranes were employed in both tubular and spiral-wound configurations. Variations in permeate flux and total solids rejection coefficients in response to changes in process operating conditions (temperature, feedstock, hydrostatic pressure/flow rate) were analyzed to assess the significance of the effects of these process parameters. All data were recorded under total recycle conditions so as to maintain a constant feed composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1990.tb00124.x
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  • 10
    Electronic Resource
    Electronic Resource
    PRODUCTION OF ENRICHED β-LACTOGLOBULIN AND α-LACTALBUMIN WHEY PROTEIN FRACTIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 10 (1986), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This is a process based on (1) 90% volume reduction of whey by ultrafiltration, (2) partial demineralization of the UF retentate by electrodialysis or diafiltration, (3) pH adjustment of the UF retentate before and after demoralization to pH 4.65, and (4) centrifugation of the retentate produced β-lactoglobulin-enriched fractions containing 33% of the original acid whey protein and 17% of the original sweet whey proteins. Lactose and ash impurities in the β-lactoglobulin-enriched fraction were reduced by 18% by resuspending the pellet in distilled water at pH 4.65 and recentrifuging. Diafiltration of the α-lactalbumin-enriched fraction with 2, 4 and 6 volumes of distilled water reduced the lactose and ash content of this fraction by 53%, 62% and 81%, respectively. Gel electrophoresis patterns of the two protein enriched fractions confirmed selective enrichment of β-lactoglobulin or α-lactalbumin in each fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1986.tb00002.x
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