Gotowe bibliografie tematyczne / Milk UF permeate

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Gotowa bibliografia na temat „Milk UF permeate”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 20 lutego 2023

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Artykuły w czasopismach na temat "Milk UF permeate"

Paredes Valencia, Adriana, Alain Doyen, Scott Benoit, Manuele Margni, and Yves Pouliot. "Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture." Foods 7, no. 9 (September 4, 2018): 144. http://dx.doi.org/10.3390/foods7090144.

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Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3× volume reduction factor (VRF). The retentate was fermented to a pH of 4.5.

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CAYLE, THEODORE, JULES H. GUTH, JOHN T. HYNES, EUGENE P. KOLEN, and MAXINE L. STERN. "Penicillin Distribution During Cheese Manufacture and Membrane Treatment of Whey." Journal of Food Protection 49, no. 10 (October 1, 1986): 796–98. http://dx.doi.org/10.4315/0362-028x-49.10.796.

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Milk containing 0.005 U of benzyl 14C-penicillin G was used to make Cheddar cheese, and the whey was subsequently treated with ultrafiltration (UF) and reverse osmosis (RO). The distribution of labelled penicillin was monitored throughout milk and whey processing. The antibiotic concentrated in the moisture phases. Eight-six percent was recovered from the whey fraction, and approximately 12% from the cheese. Similar distribution patterns were detected for the whey UF permeate and retentate; 84% of the penicillin was in the permeate, and 19% remained in the retentate. The balance of penicillin

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McSweeney, David J., Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony, and Noel A. McCarthy. "The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders." Foods 9, no. 2 (February 22, 2020): 236. http://dx.doi.org/10.3390/foods9020236.

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This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and

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Puri, Ritika, Upendra Singh, and James A. O’Mahony. "Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk." Foods 9, no. 11 (November 23, 2020): 1721. http://dx.doi.org/10.3390/foods9111721.

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The effects of processing temperature on filtration performance and characteristics of retentates and permeates produced during ultrafiltration (UF) of skim milk at 5, 20, and 50 °C were investigated. The results indicate that despite higher flux at 50 °C, UF under these conditions resulted in greater fouling and rapid flux decline in comparison with 5 and 20 °C. The average casein micelle diameter was higher in retentate produced at 5 and 20 °C. The retentate analysed at 5 °C displayed higher viscosity and shear thinning behaviour as compared to retentate analysed at 20 and 50 °C. Greater per

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I., El-Batawy, Samar Mahdy, and M. Abo El-Naga. "Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread." Alexandria Journal of Food Science and Technology 15, no. 1 (June 1, 2018): 9–22. http://dx.doi.org/10.21608/ajfs.2018.16345.

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Fayed, Atef, Mohamed Abo El-Naga, Mohamed Khallaf, and Marwa Eid. "VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE." Arab Universities Journal of Agricultural Sciences 28, no. 3 (September 30, 2020): 857–70. http://dx.doi.org/10.21608/ajs.2020.153600.

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HAGGERTY, PATRICIA, and NORMAN N. POTTER. "Growth and Death of Selected Microorganisms in Ultrafiltered Milk." Journal of Food Protection 49, no. 3 (March 1, 1986): 233–35. http://dx.doi.org/10.4315/0362-028x-49.3.233.

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Studies were made to compare the growth and death of Staphylococcus aureus, Streptococcus faecalis and Escherichia coli in skim milk concentrated by ultrafiltration to that in unconcentrated skim milk. Skim milk was volume concentrated to 2× in laboratory-scale stirred UF cells. Behavior of the organisms was analyzed in four inoculated milk samples: 2× retentate, 1× water-diluted retentate, milk equivalent (retentate plus permeate) and unconcentrated skim milk. Growth of each organism and of total aerobes did not vary in the four milk samples at either 7 or 13°C. For S. faecalis and E. coli, D

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KORNACKI, JEFFREY L., and ELMER H. MARTH. "Thermal Inactivation of Staphylococcus aureus in Retentates from Ultrafiltered Milk." Journal of Food Protection 52, no. 9 (September 1, 1989): 631–37. http://dx.doi.org/10.4315/0362-028x-52.9.631.

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Cells of Staphylococcus aureus strains 196E, 481, and 425 were thermally stressed at 56°C for 10 min in milk and enumerated on Plate Count Agar (PCA), Mannitol Salt Agar (MSA), and PCA with an overlay of MSA. PCA recovered more S. aureus 196E and 481 than did PCA/MSA, which recovered more than MSA. PCA/MSA recovered slightly more S. aureus 425 than did PCA, which recovered more than MSA. At 58°C, in order of decreasing heat resistance, the four strains of S. aureus originally isolated from food were 425 &gt; 100 and 481 &gt; 196E. Their D-values were 26,14,13, and 3.0 min, respectively

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Salunke, Prafulla, Chenchaiah Marella, and Lloyd E. Metzger. "Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents." Dairy 2, no. 3 (July 19, 2021): 367–84. http://dx.doi.org/10.3390/dairy2030029.

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The objective of the study reported in this research paper was to produce micellar casein concentrate (MCC) and milk protein concentrate (MPC) with 80% crude protein relative to total solids (TS) using MF and UF processes respectively. Additionally, capillary gel electrophoresis (CGE) was used to study the protein fractions in retentate and permeate. For MCC production, 227 L of pasteurized SM was subjected to MF using 0.5-micron spiral wound polyvinylidene fluoride membrane. During the process, diafiltration (DF) water was added at six intervals, totaling 100% of the feed volume. For MPC prod

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Özcan, Merve, Ece Büyükgümüş, and Selda Bulca. "Membran Seperasyon Tekniklerinin Süt Teknolojisinde Kullanımı ve Süt Ürünlerindeki Etkileri." Turkish Journal of Agriculture - Food Science and Technology 10, no. 11 (November 29, 2022): 2115–24. http://dx.doi.org/10.24925/turjaf.v10i11.2115-2124.5188.

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Membrane separation techniques are used to separate certain components (protein, fat, water, etc.) in liquid products such as milk and to obtain these components in pure form, and also to remove microorganisms in these liquid products. In addition, these techniques are used to concentrate milk in the dairy industry. In membrane separation, components pass through pores of a certain size and are separated according to molecular weights. The basic principle in separation techniques is based on the fact that the liquid is passed through the pores of the membrane under certain pressure, the desire

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Rozprawy doktorskie na temat "Milk UF permeate"

Chaudhary, Manoja Nand, of Western Sydney Hawkesbury University, of Science Technology and Agriculture Faculty, and School of Food Science and Technology. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." THESIS_FSTA_FST_Chaudhary_M.xml, 1997. http://handle.uws.edu.au:8081/1959.7/741.

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This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content,

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Chaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.

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Chaudhary, Manoja N. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." Thesis, 1997. http://handle.uws.edu.au:8081/1959.7/741.

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