Relevant bibliographies by topics / Milk Milk Dairy products Ultrafiltration

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Academic literature on the topic 'Milk Milk Dairy products Ultrafiltration'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Milk Milk Dairy products Ultrafiltration"

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Rham, Olivier De, and Serge Chanton. "An empirical mathematical model of retentate composition in ultrafiltration of dairy products." Journal of Dairy Research 53, no. 2 (1986): 271–81. http://dx.doi.org/10.1017/s0022029900024870.

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SUMMARYAnalysis of retentates of milk or whey, ultrafiltered and diafiltered by a pilot batch process with DDS Lab module equipment or (whey only) ultrafiltered by an industrial continuous process showed that nitrogen and ionic contents could not be described mathematically by the use of any value of the retention coefficient K. Analytical data suggested a new concept called segregation for nitrogen and ions in which each of these components consists of a completely permeable fraction and a totally retained fraction that do not exchange. A segregation coefficient Y is then defined as the ratio of the totally retained fraction to the total concentration of the species in the product fed to the equipment. However, this concept does not apply to lactose, where the classic retention concept (K) is retained. The two models are equivalent when K = Y = 0 or K = Y = 1. A first mathematical expression of this model was elaborated for batch ultrafiltration and/or constant volume diafiltration. Another set of equations was established for industrial conditions. These empirical models predict the retentate and permeate composition at any time during processing as well as after drying. The fit of analytical data with computed values was generally fair, with K being 0·1–0·4 in the pilot plant, and 0·1 in the factory. The nitrogen Y value was ∼ 0·95 for milk, and 0·85 for whey. In whey, the calcium Y value varied greatly from 0·06–0·71 depending on the pH, citrate content and heat treatment; in milk it was fairly constant at 0·5 at pH 6·7–5·8.
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Babenyshev, Sergey, Sergey Babenyshev, Pavel Nesterenko, et al. "Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane." Foods and Raw Materials 6, no. 2 (2018): 350–57. http://dx.doi.org/10.21603/2308-4057-2018-2-350-357.

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At this point in history, mankind faces a daunting challenge: how are we to produce high-grade foods without damage to the environment? The only possible rational solution lies in the efficient use of natural raw materials. However, the practical side of the matter cannot be resolved without innovative food equipment designed on the basis of the latest scientific achievements. The current research features the theory and practice of curd whey and skimmed milk ultrafiltration. It focuses on the main operating parameters of the equipment involved and the maximum permissible value of the milk solids content. The experiment included whey, obtained as a byproduct of cottage cheese processing, and skimmed milk, obtained by whole milk separation. The membrane method in the processing of secondary dairy raw materials allows for an environmentally-friendly waste-free production. It is a promising trend in the modern food industry: it creates opportunities for a large range of novel dairy products, beverages, and animal feed, as well as for other sustainable technologies. The paper describes how the volume of permeate flux mass transfer and the selectivity of polysulfonamide ultrafiltration membranes (PSA-20 and PSA-50) depend on the volume of operating load and circulation rate during whey and skimmed milk separation. The authors analyzed the mass transfer and the hydrodynamics in the channel of a roll type baromembrane, including the gel formation process. They established the influence of the milk solids weight ratio in the liquid polydisperse system on the permeate flux volume and the selectivity of the polysulfonamide ultrafiltration membrane (PSA-50).
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Karam, Marie Celeste, Claire Gaiani, Chadi Hosri, Jennifer Burgain, and Joël Scher. "Effect of dairy powders fortification on yogurt textural and sensorial properties: a review." Journal of Dairy Research 80, no. 4 (2013): 400–409. http://dx.doi.org/10.1017/s0022029913000514.

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Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.
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Zhang, Na, Vladimir Lazarev, and Tatyana Shestakova. "Whey centralized processing of as an environmental aspect of regional development." E3S Web of Conferences 208 (2020): 01005. http://dx.doi.org/10.1051/e3sconf/202020801005.

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The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex processing of whey on the basis of OJSC “Irbit Dairy Plant”. The article describes the value of secondary dairy raw materials that cause the greatest harm to the environment in case of unfair whey utilization, as a raw material for the production of competitive products. The technology for processing whey at a specialized enterprise using membrane methods is presented: nanofiltration — ultrafiltration — reverse osmosis followed by vacuum evaporation and spray drying. The expediency of introducing an ultrafiltration unit with the use ofceramic ultrafiltration element (CUFE) (0.01) ceramic membranes into the line for processing whey at theOJSCIrbit dairy plant is described. The content of the main components of curd whey at all stages of production, as well as the final products, is presented. The parameters of the described processes of whey processing are given.
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Кручинин, Александр Геннадьевич, Елена Евгеньевна Илларионова, Светлана Николаевна Туровская, and Алана Владиславовна Бигаева. "Features of ultrafiltration of milk obtained from cows with CSN3 polymorphism." Food processing industry, no. 8 (August 5, 2021): 33–35. http://dx.doi.org/10.52653/ppi.2021.8.8.008.

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Мембранные процессы широко внедрены на современных предприятиях молочной промышленности, поскольку они способствуют обеспечению максимальной степени использования сырья и повышению качества готовой продукции. При этом они без затруднений интегрируются в классическую технологическую цепочку. Научные изыскания, направленные на дальнейшее совершенствование технологий баромембранного концентрирования молочного сырья, а также использование генетического подхода к формированию его технологических свойств весьма актуальны. Целью данной работы являлось исследование закономерностей процесса ультрафильтрации обезжиренного молока, полученного из молока коров с генотипами АА и ВВ по гену CSN3. Объектом исследований служило обезжиренное молоко, полученное из молока от КРС черно-пестрой породы с гомозиготными генотипами по гену CSN3 (АА и ВВ). Концентрирование молока осуществляли на пилотной установке с полиэфирсульфоновыми мембранами с порогом задержки по молекулярной массе 50 кДа при температуре 15…20 °С и объемном факторе концентрирования 3,5. В результате исследований выявлена закономерность снижения скорости процесса ультрафильтрации вследствие большей эффективности концентрирования массовых долей белка и сухих веществ обезжиренного молока, полученного из молока коров с генотипом АА по гену CSN3, по отношению к молоку от коров с генотипом ВВ. Membrane processes are widely used in modern dairy production, as they help to maximize the use of raw materials and improve the quality of end product. At the same time, they are easily integrated into the classical technological chain. Further improvement of the baromembrane concentration of dairy raw products technologies and the use of the genetic approach to the formation of its technological properties is an urgent scientific study today. The aim of this work was to study the regularities of the ultrafiltration process of skim milk obtained from the milk of cows with genotypes AA and BB according to the CSN3 gene. The object of research was skim milk obtained from milk from black-and-white cattle with homozygous genotypes for the CSN3 gene (AA and BB). Milk concentration was carried out on a pilot plant with polyethersulfone membranes with a retention threshold in molecular weight of 50 kDa at a temperature of 15…20 °C and a volumetric concentration factor of 3.5. As a result of the research, a regularity of the decrease in the rate of the ultrafiltration process was revealed due to the greater efficiency of concentration of mass fractions of protein and dry matter of skim milk obtained from milk of cows with the AA genotype according to the CSN3 gene in relation to milk from cows with the BB genotype.
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Csighy, Attila, Arijit Nath, Eszter Vozáry, András Koris, and Gyula Vatai. "Investigating the Texture and Antioxidant Capacity of Papain and Trans-glutaminase Enzyme-treated Yogurt with Different Carbohydrates – Glucose, Sucrose and Maltodextrin." Periodica Polytechnica Chemical Engineering 64, no. 3 (2020): 349–56. http://dx.doi.org/10.3311/ppch.15041.

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Yogurt is considered as a functional food, which is a complex mixture of different biological components. Functional foods are designed to have physio-logical benefits and reduce the risk of chronic diseases beyond basic nutritional functions, and may be similar in appearance of conventional food. Therefore, the consumption of dairy products is highly recommended. In this study, the average composition milk was purchased in a local supermarket. Subsequently, ultrafiltration of milk was carried out with a tubular membrane, placed in a laboratory-developed cross-flow membrane module. Pore size and active surface area of tubular membrane were 5 nm and 0.005 m2, respectively. A static turbulence promoter was placed inside of membrane tube. Retentate of ultrafiltration membrane was treated with different concentrations of papain at temperature 50 °C for 10 minutes and subsequently, deactivation of enzymatic activity was performed at temperature 70 °C for 20 minutes. After deactivation of catalytic activity of papain, milks were fermented with yogurt starter culture (Thermophilic YoFlex® culture) at temperature 45 °C for 6 hours. During fermentation, transglutaminase and different types of carbohydrates, such as glucose, maltodextrin and sucrose were introduced with the aid of changing texture and antioxidant capacity of yogurt. Antioxidant capacity and hardness of yogurt, prepared with cow's milk were 0.44 mmol eqv. ascorbic acid/L and 0.58 Newton, respectively. It was found that application of enzyme (both papain and transglutaminase) and maltodextrin increased the antioxidant capacity of yogurt. Furthermore, it was found that hardness of yogurt was increased by addition of carbohydrate.
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Иванова, Светлана, and Svetlana Ivanova. "The Foaming Properties of Skim Milk Protein Concentrate." Food Processing: Techniques and Technology 48, no. 4 (2019): 12–21. http://dx.doi.org/10.21603/2074-9414-2018-4-12-21.

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Aerated products are popular all over the world, especially those with a foam structure. They are widely represented in the range of the global food market, including that of the Russian Federation. Traditionally, milk proteins are added to stabilize various foods. The present research explains how the concentration of skimmed milk proteins affects the foaming properties of concentrates. The experiment featured the influence of various protein concentrations (from 3.4 to 16.0%) on the foaming properties of reduced skim milk (9.2%) and of milk protein concentrates obtained by ultrafiltration. The research established their practical application for aerated products. The quality of protein foam was evaluated by foaming characteristics and foam stability. The distribution of protein foam bubbles by size was modelled using Erlang distribution. According to the simulation, the foams of protein solutions with a concentration of 12% were more stable. Concentrates with the highest protein content (16%) had not only a greater foaming, but also a greater stabilizing property. The protein samples density increased together with protein concentration. Similarly, the foaming characteristics of protein solutions (multiplicity and density of the foam) increased together with protein concentration. The stability of the foam structure was estimated by the half-life of the foam volume and the average diameter of the foam bubbles in the protein solutions. The most stable foams were those with the highest protein content in the concentrate. The protein concentrates from reduced skim milk were inferior in foaming characteristics to concentrates from milk that was not subjected to drying. However, the results suggest that the reduced skim milk and its protein concentrates are ideal for the production of aerated dairy products because they provide both good foaming and stability.
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Khramtsov, A. G., and V. N. Sergeev. "Technological breakthrough of the agrarian-and-food innovations in dairy case for example of universal agricultural raw materials. Nanofiltration." Agrarian-And-Food Innovations 12 (December 25, 2020): 7–19. http://dx.doi.org/10.31208/2618-7353-2020-12-7-19.

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Aim. Consideration nanofiltration as a process of membrane technology – directed and controlled filtration of whey through special semipermeable partitions (membrane filters) with a pore size of 1-5 nm, carried out at a pressure of 0.7-4.0 MPa with the release of particles with a molecular weight of 0.5-1.0 kDa. Discussion. Nanofiltration allows you to separate the whey as a system by the size of the components – microparticles and macromolecules. In this case, from pre – separated, processed by microfiltration and ultrafiltration of whey to nanoconcentrate (retentate) pass almost all the compounds of whey, and in nanofiltrate (permeate) - only monovalent ions of mineral salts and partially some organic acids. Nanofiltration, in the logistics of molecular sieve separation of whey, takes over from ultrafiltration and is a harbinger of reverse osmosis. The theoretical foundations of the nanofiltration process are developed at a fairly good level. The basic element of the process is the membranes. Based on the conducted research, we can recommend the nanofiltration process for industrial processing of salted whey into milk sugar (lactose) and for concentrating whey and its ultrafiltrates before electrodialysis or ion exchange desalination. Nanofiltration is already widely used in the production of high-quality lactose (milk sugar). Considerable interest nanofiltration cottage cheese (acid) whey with the purpose of concentration, demineralization and sensory nanoconcrete for the enrichment of ice cream. Conclusion. Nanofiltration can be quite reasonably used for processing, within the framework of the Technological Breakthrough, universal agricultural raw materials – for example, whey and its ultrafiltrates – for the purpose of concentration, directed demineralization, lowering the level of organic acids and controlling sensorics. The resulting nanoconcentrate (retentate) can be used to scale functional products.
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Borges, Ana Raquel, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, and Carlos Dias Pereira. "Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese." Foods 9, no. 8 (2020): 1020. http://dx.doi.org/10.3390/foods9081020.

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In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.
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Macedo, Antónia, José Bilau, Eunice Cambóias, and Elizabeth Duarte. "Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants." Foods 10, no. 8 (2021): 1740. http://dx.doi.org/10.3390/foods10081740.

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Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.
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Dissertations / Theses on the topic "Milk Milk Dairy products Ultrafiltration"

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Rao, H. G. Ramachandra. "Studies on flux pattern and fouling of membranes during ultrafiltration of some dairy products." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387038.

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Wang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /." Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.

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Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.

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The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added to cow milk employing amino acid profiles of whey protein, casein, nonfat-dry milk, goat milk and cow milk. Correlation coefficient values were all greater than .99. Measuring individual concentrations of milk proteins required separating casein and why proteins by reverse phase high performance liquid chromatography on a C3 column. αs-, β-, and κ-casein were separated after dissociating casein micelles with mercaptoethanol and urea. A 40:60 to 0:100 gradient of .15 M sodium chloride/triethylamine (pH 2.5) and 40% acetonitrile was used. Whey proteins, α-lactalbumin and β-lactoglobulin were separated with a 95:5 to 0:100 gradient of .15 M sodium chloride (pH 2.4) and acetonitrile. Eluted proteins were collected from the column, analyzed for purity by electrophoresis, and hydrolyzed in 6 N HCl at 145°C for 4 h. Purified proteins and mixtures of purified proteins were analyzed for amino acid composition. Estimates of individual protein concentrations in mixtures were made by solving simultaneous equations based on amino acid composition using a tektronix 4052 computer.
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Wang, Xiaohong. "Price transmission asymmetries in United States dairy products." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.

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Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains specific fatty acids with nutritional and physiological health benefits. For these reasons, a major attention is given to the quantity and quality of total fat intake. In the recent years, as a result of the new concept of multifunctional agriculture and the changing behaviours about diet, consumer demands in favor of high-quality, security and safety dairy products are increased. Moreover, milk proteins and milk-derived bioactive peptides are recognized to have a high nutritive value, several health-promoting functional activities and excellent technological properties. Accordingly, growing interest in the development of functional dairy products and preparation of infant formulae for babies who cannot be breast-fed, has been give in order to meet the specific consumer’s requests. This manuscript presents the main results obtained during my PhD research aimed to evaluate the main bioactive lipids and proteins in milk and dairy products using innovative analytical techniques. The experimental section of this manuscript is divided in two sections where are reported the main results obtained during my research activities on dairy products and human milks in order to characterize their bioactive compounds for functional food applications.
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Real, Hernandez Luis M. "Preparation of Non-Surface-Active Solutions from Bovine Milk and Dairy-Based Beverages to Improve Langmuir Trough Model Systems of Dairy Fluids." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534510214734083.

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Kassam, Shinan N. "The demand for milk in British Columbia : estimation and implications." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/29884.

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In this paper, we estimate dynamic versions of the Almost Ideal Demand System and the Linear Expenditure System in order to obtain an estimate of the demand elasticity for milk in British Columbia. This parameter has, to our knowledge, never been estimated for one province, but given the ongoning interest by the B.C. dairy industry in obtaining a larger allocation of Market Share Quota (MSQ), which is now allocated as a function of fluid milk consumption, it is timely to estimate the elasticity of demand for milk in British Columbia. Many have argued that the retail price of milk in B.C. is too high, especially when compared to prices in other western provinces, as well as the neighbouring State of Washington. The argument is that significant increases in consumption, and thereby increased allocation of MSQ could be achieved through decreases in prices. However, this depends upon the elasticity of demand which we herein estimate. Our estimate of the elasticity of demand for milk in British Columbia is -0.33, as estimated from the dynamic Almost Ideal System, and -0.40 from the dynamic Linear Expenditure System. We note that the dynamic Linear Expenditure System estimated in this study was statistically significant and met all theoretical restrictions, in particular quasi-concavity of the utility function at each observation point. We note, however, that this elasticity estimate may be interpreted as a short run estimate owing to our limited time frame for analysis. Clearly, with an elasticity estimate in the order of -0.40, "significant" increases in consumption cannot be achieved solely through decreases in prices. This paper, however, does more than simply relay elasticity estimates, for it also provides tips and techniques for estimating demand systems such as those estimated in this paper. These strategies are typically not found in textbooks or journal articles, and as such can be of great use to those estimating demand systems for the first time. In addition, this study makes use of a regional data source that has previously been unavailable to applied economists. Those who have attempted to estimate the demand for milk regionally have found that Statistics Canada does not publish regional consumption figures for most commodities. This is particularly true for the consumption of beverages in British Columbia. The data for this study were obtained privately and statistically represent bi-monthly sales of beverages in British Columbia. Thus, this paper is the first to estimate the demand for milk in British Columbia by using a demand systems approach employing data obtained from a private source (i.e. not Statistics Canada or other public sector organisations).<br>Land and Food Systems, Faculty of<br>Graduate
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Hansson, Kristina. "Why do Fermented Milk Products Stick to Packaging Material Surfaces?" Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-68877.

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Today approximately 10 % of fermented milk products stick to the packaging material inner surface, and therefore it is not possible to pour all of the dairy product from the package. This is both an economical and environmental issue. The product loss is expensive for consumer and makes recycling of package less effective. As they do not yet exist the development of packaging materials to which fermented milk products stick less, it would make it possible to both save money and protect our environment. The aim of this work was to provide knowledge and understanding of the important factors involved in the phenomenon when fermented milk products adhere to the inner surface of a packaging material. Studies were done on materials having different surface properties, such as polarity and relative oxidation. They were incubated in fermented milk and other dairy products varying in fat concentration and protein type up to 168 h. The systems were investigated gravimetrically, with Fourier Transform Infra Red/Attenuated Total Reflectance Spectroscopy, Scanning Electron Microscopy and Contact Angle measurements. Fermented milk contains amphiphilic components and therefore can interact both with polar and non-polar surfaces, such that the relative oxidation of the surface does not contribute to the adhesion. The adhesion of fermented milk is an equilibrium reaction, which depend on the fat concentration before equilibrium as well as the protein concentration after equilibrium. The adhesion seems to follows the Vroman effect, with smaller molecules associating faster and thereby adhering to the surface initially, but are displaced by larger molecules that associates slower as times passes.
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Beattie, Sally Heather. "Incidence and importance of Bacillus species in raw milk and in the dairy environment." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363155.

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Montella, John W. "EFFECTS OF FILTRATION TEMPERATURE AND HEAT TREATMENT ON COMPOSITION AND RHEOLOGICAL PROPERTIES OF WHOLE MILK ULTRAFILTRATION RETENTATES." DigitalCommons@CalPoly, 2008. https://digitalcommons.calpoly.edu/theses/173.

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ABSTRACT Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates John William Montella For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also affect the chemistry of milk components. There were two filtration temperatures used: 10°C and 50°C. The effect of stage in the filtration process in which the pasteurization step is applied (before UF vs. after UF) is also studied. The heat treatment used was a batch pasteurization treatment of 63°C for 30 minutes. The milk was concentrated to a Volume Concentration Ratio (VCR) of 3X through a 10,000 Molecular Weight Cut Off polysulfone membrane. Compositional analysis was performed on permeate and retentate. According to my results, there were significant treatment effects on the retention of true protein (both casein and whey protein nitrogen), total protein, non-casein nitrogen, minerals (including Ca) and pH of the retentate. The chemistry of the milk components were considered as possible reasons for these differences. The week of processing did not affect the results. For the second part, the effect of composition of the retentate on their viscosity and flow properties was observed. Rheological properties are very important in process design and for consumer acceptability. Flow and viscosity data was collected using a dynamic stress rheometer. Three analytical temperatures were used during the rheological measurements: 10°C, 40°C, and 70°C. A shear rate of 500 s-1 was used for viscosity analysis. Flow properties were also observed using the same three temperatures. According to the results, all the retentate displayed shear thinning behavior and this behavior became more pronounced as the testing temperature increased. As the shear rate increased, there was a shear thickening effect that became more pronounced as temperature increased. There was a significant effect of treatment on the viscosities of the retentate. Compositional differences in the retentate are possible contributors to observed results. The week of processing had no effect on the results. For the final part, the effect of filtration temperature and heat treatment on rennet coagulation time of retentate was observed. A 22μl aliquot of chymosin was added to 100 ml of retentate heated to 30°C prior to analysis. Rennet coagulation time was monitored using a dynamic stress rheometer. The rennet coagulation time was recorded as the time at which the G’ value reached 1 Pa. There was a significant effect of filtration temperature and heat treatment on the rennet coagulation time of the retentate. Compositional differences are all possible contributors to these differences. From the observations from all three studies, the following conclusions can be made: (1) There were significant differences observed with respect to filtration temperature and heat treatments on chemical composition of the retentate; (2) The retentate displayed a shear thinning behavior and the chemical composition of the retentate could be a contributing factor as well as the sample testing temperature. There was also a significant treatment effect on the viscosity of the retentate; and (3) Significant differences in rennet coagulation times were observed, possibly due to compositional differences of retentate. Processing week did not have a significant effect on my results.
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Books on the topic "Milk Milk Dairy products Ultrafiltration"

1

Spilsbury, Louise. Milk and dairy. Heinemann Library, 2009.

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Dilkes, D. H. Milk and dairy. Enslow Elementary, 2012.

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P, Sutherland Jane, ed. Milk and milk products: Technology, chemistry, and microbiology. Aspen Publishers, 2001.

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P, Sutherland Jane, ed. Milk and milk products: Technology, chemistry, and microbiology. Chapman & Hall, 1994.

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Schaefer, Lola M. Milk. Heinemann Library, 2008.

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Kalz, Jill. Dairy products. Smart Apple Media, 2003.

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Spilsbury, Louise. Milk and dairy. Heinemann Library, 2010.

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Tamime, Adnan. Dairy powders and concentrated products. John Wiley & Sons, Ltd., 2009.

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Hewitt, Sally. Milk and cheese. Wayland, 2009.

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Burton, H. Ultra-high-temperature processing of milk and milk products. Elsevier Applied Science, 1988.

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Book chapters on the topic "Milk Milk Dairy products Ultrafiltration"

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Varnam, Alan H., and Jane P. Sutherland. "Dairy Protein Products." In Milk and Milk Products. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_4.

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Varnam, Alan H., and Jane P. Sutherland. "Dairy Protein Products." In Milk and Milk Products. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_4.

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Schmekel, Eva. "Market and Marketing of Dairy Products." In Milk. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_51.

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Brody Ph.D., Aaron L. "Packaging Milk and Milk Products." In Dairy Processing and Quality Assurance. John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch21.

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Brody, Aaron L. "Packaging Milk and Milk Products." In Dairy Processing & Quality Assurance. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch20.

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Chavan, Rupesh S., Anil Kumar, Rachna Sehrawat, and Tanmay Nalawade. "Dairy Engineering: Milk Processing and Milk Products." In Dairy Engineering. Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366210-6.

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Knipschildt, M. E., and G. G. Andersen. "Drying of Milk and Milk Products." In Robinson: Modern Dairy Technology. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2057-3_4.

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Fox, P. F., T. Uniacke-Lowe, P. L. H. McSweeney, and J. A. O’Mahony. "Enzymology of Milk and Milk Products." In Dairy Chemistry and Biochemistry. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14892-2_10.

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Manning, D. J., and H. E. Nursten. "Flavour of Milk and Milk Products." In Developments in Dairy Chemistry—3. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-4950-8_8.

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Öste, R., M. Jägerstad, and I. Andersson. "Vitamins in Milk and Milk Products." In Advanced Dairy Chemistry Volume 3. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-4409-5_9.

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Conference papers on the topic "Milk Milk Dairy products Ultrafiltration"

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Mukhtarhanova, R. B., A. I. Matibayeva, B. S. Dzhetpisbaeva, S. A. Abzhanova, and N. K. Abilmazhinova. "CREATING THE TECHNOLOGY OF MILK DELIVERY FROM EXTRAORDINARY MILK ADDITIONAL SUPPLEMENTS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.598-601.

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The data demonstrate the relevance of research on the production of lactic acid by adding lentils as cereals and leguminous raw materials to goat milk. The physicochemical and technological properties of goat milk used as the main raw material for the production of lactic acid, and ways of adding lentils as milkand-vegetable raw materials to dairy products were studied.
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Murphy, Eoin G., Nicolas E. Regost, Yrjo H. Roos, and Mark A. Fenelon. "Physical properties of commercial infant milk formula products." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7413.

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The physical properties of 12 commercially available infant milk formula (IMF) and follow-on (FO) powders were assessed. Polarised light micrographs of powders revealed that two types of powders existed: Type I - homogenous mixtures of milk powder particles and Type II – heterogeneous mixtures of milk powder particles and tomahawk-shaped a-lactose monohydrate crystals. Conventionally employed correlations between particle size, flowability and compressibility were found to be highly dependent on the presence of crystalline lactose in powders. Overall, results showed the importance of micro-structural evaluation during analysis of physical properties of dairy powders and, in particular, IMF/FO powders. Keywords: max. Infant formula; microstructure; physical properties
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Tarabukina, T. V., A. A. Yudin, and S. A. Bykov. "CURRENT STATE AND DEVELOPMENT MILK AND DAIRY PRODUCTS MARKET NORTHERN REGION." In TOPICAL ISSUES OF AGRICULTURAL DEVELOPMENT. Komi Republican Academy of Public Service and Management, 2021. http://dx.doi.org/10.19110/93206-022-28.

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Farkašová, Mária, and Norbert Kecskés. "Development of Consumer Prices of Selected Types of Milk and Dairy Products." In International Scientific Days 2018. Wolters Kluwer ČR, Prague, 2018. http://dx.doi.org/10.15414/isd2018.s3.02.

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Gilmanov, H. H., S. V. Tyulkin, and A. V. Bigaeva. "EFFECT OF CATTLE LEUKOSIS ON MILK AND DAIRY PRODUCTS SAFETY AND QUALITY." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-60-64.

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Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast, and Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

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The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.
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Olszewska, Katarzyna, and Anetta Waśniewska. "Marketing activities of entities on the milk market and sustainable consumption of dairy products." In 19th International Scientific Conference "Economic Science for Rural Development 2018". Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2018. http://dx.doi.org/10.22616/esrd.2018.107.

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Guziy, Snezhanna. "The market of milk and dairy products in Russia: peculiarities, tendencies and prospects of development." In International Scientific Days 2016 :: The Agri-Food Value Chain: Challenges for Natural Resources Management and Society. Slovak University of Agriculture in Nitra, Slovakia, 2016. http://dx.doi.org/10.15414/isd2016.s10.01.

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MARTYNUSHKIN, Aleksey B., Vera S. KONKINA, Julia B. KOSTROVA, Irina V. FEDOSKINA, Nadezhda V. BARSUKOVA, and Mikhail V. POLYAKOV. "Modern Trends and Development Problems of the Milk and Dairy Products Market in the Russian Federation." In XVIII International Scientific and Practical Conference "Modern Trends in Agricultural Production in the World Economy". Sibac, 2020. http://dx.doi.org/10.32743/kuz.agri.2020.77-84.

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Umanzhinova, Vasilina Vladimirovna. "Quality and safety of milk and dairy products in the Russian market under the conditions of imports phase-out." In IX International students' applied research conference, chair Rashid Hasanbievich Kochkarov. TSNS Interaktiv Plus, 2016. http://dx.doi.org/10.21661/r-80847.

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