Delactosed, High Milk Protein Powder. 2. Physical and Functional Properties'

doi:10.3168/JDS.S0022-0302(91)78562-7

Paper

Delactosed, High Milk Protein Powder. 2. Physical and Functional Properties'

Published Nov 1, 1991 · V. V. Mistry, H. Hassan

Journal of Dairy Science

35

Citations

1

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Abstract

Abstract The objective of this research was to examine some physicochemical properties of a novel delactosed, high milk protein powder. Data indicate that the solubility index of the powder was dependent on temperature of mixing. Solubility index decreased (solubility increased) as temperature increased from 25 to 60°C. Foaming capacity, expressed as percentage overrun, was low at pH 7 and 8 but increased at higher pH, e.g., after 10min of whipping, overrun increased from 470 to 941% as pH increased from 7 to 10. Foaming increased with time at higher pH but not at lower pH. Particles of the high milk protein powders as examined by scanning electron microscopy were characterized by smooth surface and dents. Particles of skim milk powder prepared in the same spray dryer had a wrinkled surface. Commercial casein products had a structure similar to that of the high milk protein powders.

Study Snapshot

The novel delactosed high milk protein powder has a smooth surface and dents, with a higher foaming capacity at higher pH, and a similar structure to commercial casein products.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Delactosed, High Milk Protein Powder. 2. Physical and Functional Properties'

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