Dairy-Derived Ingredients. Food and Nutraceutical Uses by M Corredig

By M Corredig

Advances in applied sciences for the extraction and amendment of helpful milk parts have unfolded new possibilities for the meals and nutraceutical industries. New functions for dairy components also are being came upon. Dairy-derived materials reports the most recent examine in those dynamic areas.

Part one covers smooth techniques to the separation of dairy parts and manufacture of dairy components. half makes a speciality of the numerous quarter of the organic performance of dairy elements and their nutraceutical purposes, with chapters on milk oligosaccharides, lactoferrin and the position of dairy in nutrition consumption and metabolic law, between different subject matters. the ultimate a part of the ebook surveys the technological performance of dairy elements and their purposes in nutrition and non-food items. Dairy elements and meals flavour, functions in emulsions, nanoemulsions and nanoencapsulation, and value-added materials from lactose are one of the subject matters covered.

With its uncommon editor and overseas workforce of participants, Dairy-derived parts is an important advisor to new advancements for the dairy and nutraceutical industries, in addition to researchers in those fields.

  • Summarises sleek ways to the separation of dairy elements and the manufacture of dairy ingredients
  • Assesses advances in either the organic and technological performance of dairy components
  • Examines the applying of dairy elements in either nutrients and non-food products

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1994b). • For viscosity measurement, a rheometer can be used to obtain viscosity profiles. The blades of the agitator are placed at right angles to each other to provide good homogenization. Industrial dissolution processes usually include stirring at a constant speed and experiments have therefore been designed to provide a constant shear rate (100 s−1). The aqueous phase used is distilled water at a volume of 18 mL. The powder is dispersed in the rheometer cup 50 s after starting the rheometer.

2005b) that a thermohygrometer can be used to avoid sticking and to optimize water content and water activity in dairy powders.

The surface of spraydried skim milk powder particles is usually wrinkled but it is smooth for high protein powders. , 1992; Aguilar and Ziegler, 1993). Particle size distribution According to Carric´ (2003), the particle size of a powder, which affects its appearance, reconstitution and flow characteristics, depends mainly on the atomization conditions and the viscosity of the concentrate; high atomizing pressure and low concentrate viscosity reduce particle size. Powder density Densities are classified into three groups: bulk (apparent) density, particle density and the density of the dry milk solids; all three are very much interrelated.

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