Milk protein concentrate

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

Ideally, milk protein concentration should be increased by enabling an increase in milk protein synthesis without decreasing milk yield or without increasing it at a rate that allows any extra protein production to be diluted. 

Korolczuk, J. 1982. Viscosity and hydration of neutral and acidic milk protein concentrates and caseins. NZ J. Dairy Sci. Technol. 17, 135-140. 

Morr CV and Foegeding EA. Composition and functionality of commercial whey and milk protein concentrates and isolates A status report. Pood Technol. 1990 44(4) 100-112. 

Ultrafiltration processing for whey proteins concentration and fractionation, for recovery of lactose from milk and whey, for total milk protein concentration for the production of milk protein concentrate (MFC) or nulk protein isolate (MPl), for milk standardization for continuous mechanized manufacture of cheese and other fermented products, and for production of high-solids milk base for dried milk production. 

Novak, A., Application of membrane filtration in the production of milk protein concentrates, in Advances in membrane technology for better dairy products. Bull. Int. Dairy Fed., 311, 26, 1996. 

Zwijgers, A., Outline of milk protein concentrate, Ini. Food Ingredients, 3, 18, 1992. 

The alteration of mineral and casein equilibria is reflected in changes to the physical properties of milk. The addition of citrate and different types of phosphates (ortho-, pyro-, or hexameta) to milk protein concentrate solutions, which alters the distribution of calcium and inorganic phosphate between the colloidal and serum phases of milk, affects its turbidity and buffering capacity (Mizuno and Lucey, 2005). The turbidity is affected because dissolution of colloidal calcium phosphate is accompanied by release of caseins into the serum. 

Superior foaming properties of milk have been obtained by addition of calcium complexing agents. Kelly and Burgess (1978) demonstrated that addition of sodium hexametaphosphate to milk protein concentrate solutions prepared by ultrafiltration improved foam volume and stability on whipping. The addition of EDTA to milk, which causes dissociation of the casein micelle, improved the foaming properties of milk (Ward et al., 1997). 

Milk protein concentrate (MFC) powders (>50% protein) are typically made... 

Carr, A.J. (2002). Milk protein concentrate products and the uses thereof. International Patent Application WO02/196208A2. 

Havea, P. (2006). Protein interactions in milk protein concentrate powders. Int. Dairy ]. 16, 415-422. 

Kelly, P.M. (2006). Innovation in milk powder technology. Int. J. Dairy Technol. 59,70-75. Kelly, P.M., and Burgess, K.J. (1978). Foaming properties of milk protein concentrate... 

Functional properties of some enzymatically modified and EPM-treated products of milk proteins [136] were determined as follows. An enzymatically prehydrolyzed commercial milk protein concentrate (SR) without further hydrolysis, and casein hydrolyzed by alcalase, a-chymotrypsin, and papain, respectively, were used as substrates in the EPM reaction. The concentration of the hydrolysates was 20% w/ v in the EPM reactions. A methionine methyl ester hydrochloride/ substrate ratio of 1 5 was used for incorporating this amino acid. After incubation, the products with methionine incorporation were simultaneously dialyzed for 2 days through a cellophane membrane against distilled water. The nondialyzable fractions and the EPM products without amino acid enrichment were freeze-dried. Covalent methionine incorporation in the EPM products with amino acid enrichment was verified by exopeptidase hydrolysis of the protein chains. The functional properties of the different EPM products are summarized in Table 1. An important functional property of proteins and/or peptide mixtures is their emulsifying behavior. This is highly influenced by the molecular structure, the position and ratio of hydrophobic-hydrophilic amino acids. Emulsion activity was found to be low (34.0) for casein, and the values determined for enzyme hydrolyzed and modified products were in general even lower. The papain hydrolysate, sample H3, showed here a different behavior as well this was the one of the sample series that had the highest EAI value (43.0). The emulsion stability of the enzymatically modified products displayed tendencies quite opposite to the values of emul-... 

Liquid Format Nutren Junior (Nestle), Canada Milk protein concentrate/whey protein concentrate 250 ml 12 meg per lOO ml... 

Haque, E. Bhandari, B.R. Gidley, M.J. Deeth, H.C. Whittaker, A.K. Ageing-induced solubility losses in milk protein concentrate powder Effect of protein conformational modifications and interactions with water. Journal of the Science of Food and Agriculture, 2011, 91, 2576-2581. 

The net protein requirement for milk production is the protein content of the milk. Up to day 22 of lactation, the crude protein content of milk (g/kg) can be estimated as 10 X (3.43 - 0.066 d), where d = days in milk. After day 22, milk protein concentration is assumed to be 19.6 g crude protein/kg. Using an efficiency of utilisation of 50 per cent and a digestibility of 79 per cent results in a dietary crude protein requirement for milk production of approximately 50 g/kg milk. Previous protein requirements were based on digestible crude protein, but more recently NRC (2007) argues that the lack of information regarding digestible crude protein content of feed-stuffs commonly fed to horses does not justify its use, and that requirements should be based on dietary crude protein. The crude protein requirement (g/day) for maintenance is therefore calculated as 1.44 W and total requirements for milk production as CP requirement = 1.44W + 50Y. For a 500 kg mare producing 15 kg of milk, the daily crude protein requirement (g/day) is estimated as 720 + 750 = 1470. 

Figure 9.41 A series of thermograms from ice cream with two levels of milk protein concentrates replacing the normal protein in ice cream. Arrows show positions of (a) gitiss transitions and (b) fat-melting endotherms. (Taken from [148], with permission.)...

Alvarez VB, Wolters CL, Vodovotz Y, Ji T. Physical properties ofice cream containing milk protein concentrates. / Dairy Set 2005 88(3) 862-871. 

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