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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A Recent Approach on Process Optimization and Characterization of Gamma Irradiation Induced Variations in Functional Properties of Maize (Zea mays L.) Flour

The effect on the functional properties of maize flour of particle size and high dose gamma irradiation has been studied. Maize flour collected from 80, 60 and 40 mesh sieves at three particle size levels (<177, <250 and <420 μm) was irradiated in clear glass bottles at three gamma radiation doses (25, 50 and 75 kGy) using a gamma source of 60Co. In response to an increase in the particle size of the flour, a significant linear increase in water holding and swelling capacity and bulk density and a significant linear decrease in emulsifying stability were observed. A significant linear positive effect on water holding ability and solubility, but a significant linear negative effect on oil holding capacity, protein solubility and bulk density values, was observed in the Gamma radiation dose. These observed trends in the functional properties of maize flour with the application of gamma irradiation indicate that the consistency of maize flour can be improved through the irradiation process with regard to the manufacture and packaging of food items. It was found that the particle size of the flour was directly correlated with the ability to retain water, the swelling capacity and the bulk density of the flour. In addition, gamma radiation has a beneficial effect on enhancing the absorption of water and oil, swelling, and emulsifying ability of maize flour.

Author (s) Details

Haq Nawaz
Department of Biochemistry, Bahauddin Zakariya University, Multan-60800, Pakistan.

Muhammad Aslam Shad
Department of Biochemistry, Bahauddin Zakariya University, Multan-60800, Pakistan.

Sonia Safdar
Institute of Chemical Sciences, Bahauddin Zakariya University, Multan-60800, Pakistan.

Raheela Jabeen
Department of Biochemistry and Biotechnology, Women University, Multan-60800, Pakistan.

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