A Treatise on High Protein Milk Ingredients – A Valued Food Additive for Food Products

When milk protein components are employed in food compositions, they provide not just nutrition but also specialised technological skills. Milk protein components are natural proteins that are safe to consume and can be employed in a number of nutritional and functional purposes. In order to attract more customers for their new products, the dairy and food businesses are seeking to add value to their products. The goal of this chapter is to give readers an understanding of the potential for adding value to food items by using innovative, high protein milk components with a variety of functional qualities and potential therapeutic benefits. Solubility, viscosity building, emulsification, heat stability, aeration, and other functional qualities of dairy protein components are only a few examples. The chapter focuses on caseinates, co-precipitates, whey protein concentrates and isolates, milk protein concentrates, micellar casein, UF retentate powder, and other high-protein dairy-based products. Cheese analogues are a good example of a product that needs a lot of protein. Wheyless cheese can be made with UF retentate powders. By integrating high protein dairy components into the food product formulation, several of the downsides of conventional goods, such as lower cheese yield, wheying-off from yoghurt, and body disintegration during storage, can be avoided. In this chapter, we’ll look at how high-protein, custom-made components can be used in dairy and food items.

Author (S) Details

Atanu Jana

Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand, Kamdhenu University, India.

Smitha Balakrishnan

Department of Dairy Chemistry, SMC College of Dairy Science, Anand, Kamdhenu University, India.

Janki Suthar

Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India.

Amit Patel

Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand, Kamdhenu University, India.

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Studies on Optimization Process Parameters for Production of Alkaline Protease by Using Isolated Strain of Alternaria alternata TUSGF1

Aim: The current study aimed at studying the optimum fermentation conditions and nutritional
conditions for alkaline protease production by submerge fermentation using Alternaria alternata
TUSGF1, isolated from poultry farm soil.
Study Design: The results of environmental and nutritional parameters for protease production by
OVAT method was analyzed by origin 6.1 software.
Place and Duration of Study: Department of Food technology and Biochemical Engineering,
Jadavpur University, Kolkata, West Bengal, India between March 2017 and May 2017.
Methodology: A protease producing microorganism was isolated from a poultry farm soil and
identified as Alternaria alternata TUSGF1. Various environmental and nutritional process parameters
such as volume of medium, fermentation time, temperature, age of inoculums, agitation and carbon
sources and nitrogen sources were standardized for the maximum yield of alkaline protease.
Results: The optimum conditions of protease activity was 30°C at volume of medium 60 ml with 7
days age of inoculum in the medium containing 168 h of incubation and 120 rpm agitation rate.
Peptone, casien, skimmed milk, urea and yeast extract were good nitrogen sources whilst maltose,
fructose, starch, and sucrose were appropriate for enzyme production by submerge fermentation.
Conclusion: Alkaline protease production by a newly isolated Alternaria alternata TUSGF1 from
poultry farm soil was studied in shake flask conditions by submerge fermentation. It was established
that the optimum protease production was recorded at 30°C, 60 ml volume of medium leaves and
incubation time of 168 h. The best carbon and nitrogen sources for protease production were fructose
and casein, respective

Author(s) Details

Tapasi Polley
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.

Uma Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.

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