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Denaturation of whey proteins during concentration and drying in the manufacture of buffalo skim milk powder

By: Sen, D C.
Publisher: Karnal NDRI 1979Subject(s): Dairy-TechnologyDissertation note: M.Sc. Thesis Kurukshetra University 1979 Bhanumurthi, J L Summary: Studies on the extent of whey protein nitrogen and whey protein denaturation in the 3 important stages of processing buffalo skim milk into spray powder namely fore warming, concentration & drying have been carried out. Buffalo skim milk powder with a minimum whey protein denaturation of 18.48% and WPN content of 9.21 mg/g of protein could be mode by employing a fore warming temparaturee of 75 degree c by flash heating, concentration and a vacuum of 61.06 to 63.02 cm hg to a total solids of 42.2% in a single effect evaporator and spray drying at air inlet and outlet temparature of 180 degree c and 90 degree c respectively to give a powder with a solubaling index of 0.25 ml and moisture content of 3.87%. During a storage of 90 days at 10.25 degree c, a maximum of 1.15% denaturation occured in the product. The bacteriological studies on the concentrated milk samples prepared from single effect and double effect evaporator should that the total plate counts and ediforms were lower in double effect evaparator as compared to single effect. Studies on the reconstituted milk should that the type of curd formed indicated that powder did not have any undesirable type of micro organisms.
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Non-fiction M-522 (Browse shelf) Not for loan 43526

M.Sc. Thesis Kurukshetra University 1979 Bhanumurthi, J L

Studies on the extent of whey protein nitrogen and whey protein denaturation in the 3 important stages of processing buffalo skim milk into spray powder namely fore warming, concentration & drying have been carried out. Buffalo skim milk powder with a minimum whey protein denaturation of 18.48% and WPN content of 9.21 mg/g of protein could be mode by employing a fore warming temparaturee of 75 degree c by flash heating, concentration and a vacuum of 61.06 to 63.02 cm hg to a total solids of 42.2% in a single effect evaporator and spray drying at air inlet and outlet temparature of 180 degree c and 90 degree c respectively to give a powder with a solubaling index of 0.25 ml and moisture content of 3.87%. During a storage of 90 days at 10.25 degree c, a maximum of 1.15% denaturation occured in the product. The bacteriological studies on the concentrated milk samples prepared from single effect and double effect evaporator should that the total plate counts and ediforms were lower in double effect evaparator as compared to single effect. Studies on the reconstituted milk should that the type of curd formed indicated that powder did not have any undesirable type of micro organisms.

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