High Protein Milk Ingredients - A Tool for Value-Addition to Dairy and Food Products

Suthar, Janki; Jana, Atanu; Sadasivam, Balakrishnan

doi:10.15406/jdvar.2017.06.00171

Cited by 5 publications

(1 citation statement)

References 17 publications

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“…With the advent of membrane processing and ion exchange technologies, several milk protein products of diversified functional products became available in the market [5]. Traditionally casein and caseinates have been the main industrially produced milk protein products but growth in the production of whey protein concentrates and milk protein concentrate became evident in recent years.…”

Section: Introductionmentioning

confidence: 99%

Hardness of high protein nutrition bars based on milk protein concentrates:a review

2020

Biointerface Res Appl Chem

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High protein nutrition (HPN) bars are gaining increased global popularity as convenient and high nutritious food products. Proteins of different origins have been used singly or in combinations in HPN but milk proteins (whey protein products, casein and caseinates) remain the favorable proteins used in HPN formulations. Milk protein concentrates (MPC) of different protein contents are new milk protein ingredients of multifunctional properties for diversified food applications. They contain both casein and whey protein in their native form and ratio found in milk. The use of high protein MPCs in nutrition bars is one of the promising applications for these products. HPN based on different protein sources develops hardness during storage particularly at high temperatures but more pronounced hardness develops on the use of MPCs. Several approaches have been suggested to overcome this problem through modification of MPCs. This review presents an overview ofthe HPN bar hardness mechanisms and MPC modifications to combat this problem.

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Section: Introductionmentioning

confidence: 99%

Hardness of high protein nutrition bars based on milk protein concentrates:a review

2020

Biointerface Res Appl Chem

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Selecting Processing Robust Markers Using High-Resolution Mass Spectrometry for the Detection of Milk in Food Products

Vlierberghe

Gavage

Dieu

et al. 2021

Journal of AOAC INTERNATIONAL

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Background Cow’s milk allergy is one of the most reported food allergies in Europe. To help patients suffering from food allergies it is important to be able to detect milk in different foods. An analytical method that is gaining interest in the field of allergen detection is Ultra-High Performance Liquid Chromatography-tandem Mass Spectrometry, where the analyte is a target peptide. When these peptide biomarkers are selected the effect of food processing should be taken into account to allow a robust detection method Objective This works aims at identifying such processing stable peptide markers for milk for the Ultra-High Performance Liquid Chromatography-tandem Mass Spectrometry based detection of food allergens in different food products. Methods Milk-incurred food materials that underwent several processing techniques were produced. This was followed by establishing tryptic peptide profiles from each matrix using Ultra-High Performance Liquid Chromatography-High Resolution Mass Spectrometry . Result A careful comparison of peptide profiles/intensities and the use of specific exclusion criteria resulted in the selection of 8 peptide biomarkers suitable for application in Ultra-High Performance Liquid Chromatography-tandem Mass Spectrometry based milk detection methods. One of these markers is a α-lactalbumin specific peptide, which has been determined to be stable in different incurred materials for the first time. Conclusion To our knowledge, this is the first systematic and experimentally based approach for the selection of suitable milk peptide biomarkers robust towards multiple, often applied food processing techniques for milk. Ensuring the exact knowledge of the food processing circumstances by starting from well-defined raw material and using fully controlled settings to produce incurred test material allowed the construction of a peptide database with robust markers. These robust markers can be used for the development of a robust detection method for milk in different food matrices.

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Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream

Творогова

Gurskiy

Shobanova

et al. 2023

Curr Res Nutr Food Sci

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The possibility of using protein concentrates and isolates instead of milk solids-not-fat (MSNF) in the production of ice cream with a high mass fraction of milk fat (12%) and increased mass fraction of protein was investigated and justified in this article. The ice cream samples with use of milk protein concentrates (MPC), whey protein concentrates (WPC), milk protein isolates (MPI) and native whey protein isolates (NWPI) were made according to classical technology. Ice cream samples were analyzed by their quality indices. Viscosity and texture of samples were studied by the rheological methods; the overrun was calculated. The microstructural properties, such as dispersion of ice crystals and air bubbles were investigated by the light microscopy. The sensorial properties were analyzed by 6 certified panelists. The reduction in viscosity by 9-74% with use of MPC, WPC and MPI and the increase by 96% with use of NWPI were noted. It was found that replacement of MSNF reduced the overrun by 36-67%. Study of microstructure showed that with use of protein isolates, mean size of ice crystals was reduced and with use of protein concentrates was increased. The increasing in mean size of air bubbles with use of NWPI was established. The studied textural parameters were increased with use MPC and MPI. The hardness and adhesiveness with use of NWPI were increased. The sensorial properties of samples with replacement of MSNF were not worse than with use of MSNF. It has been established that the replacement of MSNF with concentrates and isolates of milk and whey proteins can be an effective way to increasing the protein content in ice cream while maintaining or improving its sensory properties.

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High Protein Milk Ingredients - A Tool for Value-Addition to Dairy and Food Products

Cited by 5 publications

References 17 publications

Hardness of high protein nutrition bars based on milk protein concentrates:a review

Hardness of high protein nutrition bars based on milk protein concentrates:a review

Selecting Processing Robust Markers Using High-Resolution Mass Spectrometry for the Detection of Milk in Food Products

Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream

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