By M Corredig
Advances in applied sciences for the extraction and amendment of priceless milk parts have unfolded new possibilities for the nutrients and nutraceutical industries. New purposes for dairy constituents also are being came upon. Dairy-derived materials reports the most recent examine in those dynamic areas.
Part one covers glossy techniques to the separation of dairy elements and manufacture of dairy elements. half makes a speciality of the numerous sector of the organic performance of dairy parts and their nutraceutical functions, with chapters on milk oligosaccharides, lactoferrin and the function of dairy in nutrition consumption and metabolic legislation, between different issues. the ultimate a part of the e-book surveys the technological performance of dairy parts and their purposes in nutrients and non-food items. Dairy materials and nutrients flavour, functions in emulsions, nanoemulsions and nanoencapsulation, and value-added elements from lactose are one of the themes covered.
With its special editor and overseas group of members, Dairy-derived constituents is an important consultant to new advancements for the dairy and nutraceutical industries, in addition to researchers in those fields.
- Summarises sleek methods to the separation of dairy parts 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 foodstuff and non-food products
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Extra resources for Dairy-Derived Ingredients. Food and Nutraceutical Uses
Iii) The rate of water migration from the center of the particle towards its surface. This parameter is essential for the quality of dairy powders. Indeed, it is important that there is always water on the surface of the product so that the powder surface remains at the wet bulb temperature for as long as possible. The rate of water migration depends on the water diffusion coefficient, which varies according to the biochemical composition, water content and droplet temperature. This is why calculation of this coefficient is complex and the mathematical models available are not easily exploitable by the dairy industry.
124, 119–128 2 w. strohmaier (2003): Chromatographic fractionation of whey proteins. , pp. 81–93 3 p. jelen and o. tossavainen (2003): Low lactose and lactose free milk and dairy products – prospects, technologies and applications. Australian J. Dairy Technol. 58 (2), 161–165 4 c. f. brothersen, n. f. olson, and t. richardson (1982): Recovery of calcium phosphate from ultrafiltration permeates. J. Dairy Sci. 65, 17–23 5 a. tolkach and u. kulozik (2005): Optimization of thermal pre-treatment conditions for the separation of native α-lactalbumin from whey protein concentrates by means of selective denaturation of β-lactoglobulin.
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. m−3.