Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Lloyd E Metzger"'
Autor:
Prafulla Salunke, Lloyd E. Metzger
Publikováno v:
Foods, Vol 13, Iss 17, p 2720 (2024)
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred
Externí odkaz:
https://doaj.org/article/aec011353aaa403d9dd6b95d796796e6
Publikováno v:
Dairy, Vol 4, Iss 3, Pp 462-481 (2023)
Dairy proteins are potential and multipurpose ingredients used to prepare various food products. It exhibits many beneficial functionalities and bioactivities in the processing of food products. All the functionalities of different dairy proteins dep
Externí odkaz:
https://doaj.org/article/b57fe3a3b2454bbd9dfe980c286abcc9
Autor:
Prafulla Salunke, Lloyd E. Metzger
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-10 (2023)
Milk protein concentrate (MPC) is used as an ingredient in processed cheese product (PCP) formulations. However, its use can result in texture defects such as a soft body and restricted melting characteristics. The use of micellar casein concentrate
Externí odkaz:
https://doaj.org/article/f3cc8d277ba54e8babe636b99e88f112
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 1, Pp 117-131 (2023)
ABSTRACT: Process cheese products (PCP) are dairy foods prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, nonfat dry milk, whey powder, and permeate) with nondairy ingredients [such as sodium chloride, wate
Externí odkaz:
https://doaj.org/article/05750e2376b243e3927935f876354782
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 2, Pp 1084-1098 (2022)
ABSTRACT: Concentrated micellar casein (CMC) is a high-protein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and
Externí odkaz:
https://doaj.org/article/11fe44188939400dae3a811ed02508e4
Publikováno v:
Dairy, Vol 2, Iss 3, Pp 367-384 (2021)
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,
Externí odkaz:
https://doaj.org/article/eeb19b75a1d04d27a9193070e5c6145d
Publikováno v:
Journal of Dairy Science. 106:3137-3154
Publikováno v:
Foods, Vol 11, Iss 10, p 1377 (2022)
This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder
Externí odkaz:
https://doaj.org/article/2ca68a9d3d1e4cdbbb747e8bac267630
Autor:
Achyut Mishra, Ram R Panthi, Steven L Beckman, Khrupa S Vijayaragavan, Sanjeev Anand, Lloyd E Metzger
Publikováno v:
International Journal of Dairy Technology. 76:364-370
Publikováno v:
Foods, Vol 11, Iss 1, p 24 (2021)
Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making.
Externí odkaz:
https://doaj.org/article/58a68df1d3e84e28a0d72c324f0c3c8f