Viscosity of Lactose and Whey Protein Solutions

Morison, Ken R.; Mackay, Fiona M.

doi:10.1081/jfp-100108647

Cited by 49 publications

(36 citation statements)

References 10 publications

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“…3 shows the variation of the apparent viscosities of WPI, WPC-80 and LVWPI containing 5% to 25% (w/w) WP at 10 and 50 1C. The viscosities of LVWPI were consistently lower than those of WPI and WPC-80 solutions, which were comparable with values published previously by Hermansson (1975), Tang, Munro, and McCarthy (1993), Rattray and Jelen (1995), Morison and Mackay (2001), and Bazinet, Trigui, and Ippersiel (2004).…”

Section: Article In Presssupporting

confidence: 89%

“…This eventually results to higher solution viscosity. Although other components, such as lactose, contribute significantly to the viscosity of whey solutions, the influence of the proteins dominates (Morison & Mackay, 2001). In this study, since WPI and LVWPI had almost equal amount of lactose (dry basis), the lower viscosity exhibited by the LVWPI suggests that it had greater amount of native WP.…”

Section: Article In Pressmentioning

confidence: 70%

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Physicochemical properties of liquid virgin whey protein isolate

Marcelo

Rizvi

2008

International Dairy Journal

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Section: Article In Presssupporting

confidence: 89%

Section: Article In Pressmentioning

confidence: 70%

Physicochemical properties of liquid virgin whey protein isolate

Marcelo

Rizvi

2008

International Dairy Journal

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“…As already reported, AV also varied as a function of biochemical composition [3,8,10]. Composition influenced the AV, especially the protein content in relation to the lactose content.…”

Section: Viscometrymentioning

confidence: 68%

“…The viscosity of whey concentrates is lower than that of casein solutions, because of the compact globular shape of whey proteins. For whey concentrates, apparent viscosity increases with protein concentrations to the power of 5 [8]. The apparent viscosity of a β-lactoglobulin solution in a phosphate buffer increases with the protein concentration (C) up to 100 g·kg -1 at 0.8 C, and ≈ Viscosity of dairy concentrates 363 increases more rapidly at higher concentrations [9].…”

Section: Introductionmentioning

confidence: 99%

Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying

Schuck

Méjean

Dolivet

et al. 2005

Lait

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-The atomization stage in spray drying of a liquid requires a spray of droplets with a high surface-to-mass ratio. Dried products that result from moisture evaporation of atomized spray can be prepared to reach the desired particle size distribution through control of atomization variables. To meet these requirements, many atomization techniques such as pressure nozzles, two-fluid nozzles and rotary atomizers have been used in spray dryers. Many authors have proposed various relationships between droplet size, physical properties (e.g. viscosity of concentrate) and technological parameters (e.g. nozzle pressure). To optimize the moisture content in milk powder, it is necessary to control the thermodynamic parameters of the drying air, the conditions of the atomization and the properties of the concentrate. Droplet size varies in direct relationship with viscosity to the power of 0.17-0.25. There are, in fact, two possible solutions for measuring online viscosity: either an online viscometer (direct measurement) or measurement of the amperage of the concentrate extraction pump (indirect measurement). The aim of this study was therefore to develop an indirect method to estimate the viscosity of a concentrate after concentration by filtration or vacuum evaporation and before spray drying. For example, while varying the viscosity of different dairy products (concentrated whey, and whole and skim milk) by changing the parameters of concentration by vacuum evaporation, we obtained a very good correlation between concentrate viscosity and the extraction pump amperage, whatever the product. Concentration parameters can be modified during evaporation to obtain a concentrate of the same viscosity, whatever its temperature or total solid content, just by following the extraction pump amperage. concentrated milk / vacuum evaporation / viscosity / pump Résumé -Suivi de la viscosité des concentrés en fonction de l'ampérage. L'étape de pulvérisa-tion de liquide dans le séchage par atomisation exige la formation de gouttelettes ayant un rapport surface / masse élevé. Pour obtenir une taille de poudres maîtrisée, on fait varier les paramètres de séchage des poudres laitières résultant de l'évaporation de l'eau des gouttelettes créées lors de l'atomisation. Plusieurs techniques de pulvérisation peuvent être utilisés pour la création de gouttelettes, tels que l'atomisation par buses haute pression, par buses bi-fluide ou par turbine. De nombreux auteurs ont proposé des relations entre la taille des gouttelettes, les propriétés physiques (telles que la viscosité) et les paramètres technologiques (tels que la pression de pulvérisation). Pour optimiser la teneur en eau dans les poudres, il est nécessaire de contrôler les conditions d'atomisation, les paramètres thermodynamiques de l'air de séchage ainsi que les propriétés du concentré. La taille des gouttelettes varie directement avec la viscosité à la puissance 0,17-0,25. En fait, il existe deux possibilités pour mesurer la viscosité en ligne, soit à l'aide d'un viscosimètr...

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“…Alizadehfard and Wiley (1996), while investigating non-Newtonian behaviour especially at whey protein concentrations of 40% and higher, confirmed concentration dependence of the apparent viscosity on the effect of shear rate. Morison and Mackay (2001) suggested that Einstein's equation can be used for whey protein concentrations up to 15% and proposed an empirical relationship for higher concentrations. Most studies have been carried out at neutral pH values and have been concerned with such properties as solubility, emulsification, foaming and gelation.…”

Section: Introductionmentioning

confidence: 99%