High-protein milk powders

Mistry, V.V., Manufacture and application of high milk protein powder, Lait, 82, 515, 2002. 

Gaiani, C. Morand, M. Sanchez, C. Tehrany, E.A. Jacquot, M. Schuck, R Jeantet, R. Scher, J. (2010). How surface composition of high milk proteins powders is influenced by spraydrying temperature. Colloids and Surfaces B Biointerfaces, 75(1), 377-384. 

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). 

Potato protein dry matter content should be —90% in order to produce a balance between microbiological deterioration, energy consumption and fine powder content. The protein content of the dry matter is —85% and the bulk density is —550kg/m3. Potato protein contains a high amount of protein, as compared to fishmeal, milk powder and soy protein. Also, the amount of important amino acids, such as lysine, methionine and cystine, is relatively high. Potato protein is mainly sold as cattle feed. 

High-protein powders are generally more difficult to reconstitute compared to conventional skim milk powder ( 34% protein), and the problems of reconstitution are worse with increasing protein content. The solubility of the MFC powders deteriorates further during storage. MFC powders with improved solubility are made by the addition of monovalent salts to the ultrafiltered retentate (Carr, 2002) or by the removal of calcium ions prior to drying (Bhaskar et al., 2003). 

The application of a preheat treatment (above 72 °C) to the milk protein retentate or increasing the inlet temperature from 200 to 250 °C impaired the hydration properties of MFC powders with high protein content (>70% protein) (De Castro-Morel and Harper, 2003). The insoluble particles obtained on reconstitution of high-protein MFC powders have been ascribed primarily to the hydrophobic association of casein micelles in the powders (Havea, 2006). 

Whey is a cheap source of milk protein since it is a by-product of cheese manufacture. It is often used in a powdered form. However, it has some disadvantages in ice cream manufacture. Firstly, it can increase the amount of lactose in the formulation. At high lactose concentrations, the lactose can come out of solution and form crystals that produce a sandy texture in ice cream (Chapter 7). For this reason, it is preferable to use whey powders in which the lactose content has been reduced. Secondly, as mentioned above, whey is less heat stable than casein and can be denatured during the manufacturing process, reducing its functionality. 

Milk is one of the most nutritious foods. It is rich in high quality protein providing all 10 essential amino acids. It contributes to total daily energy intake, as well as essential fatty acids, immunoglobulins, and other micronutrients. Commercially available milk can be classified into two major groups liquid milk and dried or powdered milk. Due to long shelf life of the powdered milk, it is more popular in our daily life. 

The majority of radicals are highly reactive, and die lifetime is too short to allow for direct detection in a liquid phase. A well-known exception to this is the ascorbyl radical that has been investigated in milk and infant formula by direct detection (8,16). Protein-derived and protein-lipid-dmved radicals can also be measured directly in products in which the aqueous phase is immobilized e.g., milk powder (17-19), freeze-dried milk, and cheese (20-22). In such products, a broad slightly asymmetric signal is observed (Figure 3X which has no hyperfine structure due to the restricted motion of the molecule. Similar radicals have been observed in dry milk protein products (sodium caseinates) uid freeze-dried preparations of p-lactoglobulin, P-casein, a,-casein and K-casein (7). 

Soy protein powder A concentrated source of protein 185 lo 98%l produced by removal of mast of the carbohydrates from a soybean Hour or meal. Protein supplement. Preparation of extenders or substitutes fur fish, meat, milk, poultry, end eeefood. Very rich in protein. The levels of the other nutrients depend upon the extraction processes used. The consumption of excessive amounts ol protein may promote high unnary losses of catcium and other undesirable effects. 

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