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Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk
milk protein standardization ultrafiltration sensory properties
2008/3/28
Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of 2 and 3.3% Milks
milk protein standardization ultrafiltration
2008/3/28
Permeate and retentate (ca. two times concentration factor) from the ultrafiltration (UF) of skim milk were combined, and cream was added to produce milks with 2% and 3.3% fat and a range of true prot...
Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Ultrafiltration-Diafiltration Soy Proteins Rheology
2016/5/31
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...