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18 Ιουλ 2020 · In the present investigation, membrane filtration process was adopted to increase the protein concentration in milk by reducing the milk serum as permeate and, subsequently, trypsin was adopted to hydrolyze the concentrated liquid milk proteins, obtained at the retentate side.
1. Introduction. Bovine milk is one of the most nutritious foods and is widely used for human consumption. It is one of the rich sources of nutrients that have several biological properties that impact the biochemical processes in our body, influences the development and functioning of specific organs, and offers protection from diseases.
8 Μαρ 2017 · Liquid whey protein concentrate (LWPC) is a suitable primary raw material for producing heat-induced gels. This may have an important impact on food characteristics, such as improved flavour and colour, and lower production costs.
Milk protein concentrate (MPC) is usually produced using membrane technology and, as its name suggests, contains both casein and whey proteins in the ratio that exists in milk. MPC is available in a range of protein levels from 42 to 85%, the lactose level falling as the protein level increases.
19 Δεκ 2018 · At present, commercialized high-concentration biologics, with protein concentrations between 150 and 200 mg/mL, are launched as lyophilized (freeze-dried) products, while liquid protein formulations are available with concentrations around 100 mg/mL.
Whey protein is more than just a supplement; it's a byproduct of cheese production that undergoes a remarkable transformation. From a liquid present in dairy to a fine, powdered form, whey protein represents a fantastic convergence of food technology and nutrition.
17 Ιουλ 2024 · Abstract. Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds.
