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Disodium phosphate milk

Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad, Sumit Arora, Sudhir Kumar Tomar
Poor solubility is the major limiting factor in commercial applications of milk protein concentrates (MPC) powders. Retentate treatments such as pH adjustment using disodium phosphate (Na2 HPO4 ), also responsible for calcium chelation with homogenization and; its diafiltration with 150 mM NaCl solution were hypothesized to improve the functional properties of treated MPC70 powders. These treatments significantly improved the solubility, heat stability, water binding, dispersibility, bulk density, flowability, buffer index, foaming and emulsifying capacity of treated powders over control...
April 2018: Journal of Food Science and Technology
Ganga Sahay Meena, Ashish Kumar Singh, Sumit Arora, Sanket Borad, Rajan Sharma, Vijay Kumar Gupta
Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders...
May 2017: Journal of Food Science and Technology
Ganga Sahay Meena, Ashish Kumar Singh, Sanket Borad, Narender Raju Panjagari
Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF retentates. Changes in the heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6...
November 2016: Journal of Food Science and Technology
Hong-xia Che, Bo Tian, Li-na Bai, Li-ming Cheng, Li-li Liu, Xiao-na Zhang, Zhan-mei Jiang, Xiao-xi Xu
Traditional methods for detecting lactoperoxidase (LP) are complex and time-consuming, so a test strip was made based on the enzymatic reaction principle to enable quick and convenient detection of LP in raw milk. In this study 0.1 mol/L citric acid (CA)/0.2 mol/L disodium hydrogen phosphate (NaP) buffer solution (pH 5.0), 22 mmol/L 3,3',5,5'-tetramethylbenzidine (TMB), 0.6 mmol/L hydrogen peroxide (H2O2), and 0.5% Tween-20 or 0.3% cetyltrimethyl ammonium bromide (CTAB) were optimal for preparing a quick, sensitive, and accurate LP test strip...
August 2015: Journal of Zhejiang University. Science. B
Biye Chen, Alistair S Grandison, Michael J Lewis
Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2mM), disodium hydrogen phosphate (DSHP, 10mM) and trisodium citrate (TSC, 10mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%). Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing...
August 15, 2015: Food Chemistry
Sunil Kumar Khatkar, Vijay Kumar Gupta, Anju Boora Khatkar
A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.18 (23.63 ± 0.30 % TS) fold and standardized to 10 % fat (on Dry Matter Basis) (i.e. formulation) and homogenized at 175.76 kg/cm(2). The addition of 0.4 % mixture of monosodium and disodium phosphate (2:1 w/w) improved the heat stability of homogenized formulation to an optimum of 66 min. The bland flavour of homogenized formulation with added 0...
September 2014: Journal of Food Science and Technology
S Kaliappan, J A Lucey
Calcium-chelating salts (CCS), such as phosphates and citrates, are often added to milk systems to modify physical properties like heat stability. The objective of this study was to investigate the effect of binary CCS mixtures on the properties of casein (CN) micelles including the distribution of Ca between the soluble and CN-bound states. Six binary CCS mixtures were prepared from 4 different types of CCS [i.e., trisodium citrate (TSC), disodium phosphate (DSP), tetrasodium pyrophosphate (TSPP), and sodium hexameta phosphate (SHMP)] by combining 2 CCS at a time in 5 different proportions (8...
September 2011: Journal of Dairy Science
C E Duffy, W M Stanley
Studies on the biochemical, biophysical, and immunogenic properties of Japanese B type encephalitis virus and vaccines have been made in order to determine whether a purified vaccine suitable for human use could be obtained by means of differential centrifugation of extracts of infected mouse brains. Studies were also made on extracts of normal mouse brains, it was found that extracts of normal as well as of infected mouse brains contained fairly large amounts of several components of high molecular weight...
November 30, 1945: Journal of Experimental Medicine
Theodora Boumpa, Alexandros Tsioulpas, Alistair S Grandison, Mike J Lewis
Sediment formation was investigated during UHT treatment of goats' milk, subjected to indirect treatment at 140 degrees C for 2 s, with upstream homogenisation. Stabilisers evaluated were sodium hexametaphosphate (SHMP), trisodium citrate (TSC), disodium hydrogen orthophosphate (DSHP), and sodium dihydrogen orthophosphate (SDHP). With no added stabiliser, goats' milk produced a heavy sediment on UHT treatment. Addition of SDHP reduced pH, had little effect on ionic calcium and did not substantially reduce sediment...
May 2008: Journal of Dairy Research
C A Brickley, S Govindasamy-Lucey, J J Jaeggi, M E Johnson, P L H McSweeney, J A Lucey
The objective of this study was to investigate the influence of several types of emulsifying salts (ES) on the texture of nonfat process cheese (NFPC). Improperly produced nonfat cheese tends to exhibit several problems upon baking including stickiness, insufficient or excessive melt, pale color upon cooling, formation of a dry skin (skinning) often leading to dark blistering, and chewy texture. These attributes are due to the strength and number of interactions between and among casein molecules. We propose to disrupt these interactions by using suitable emulsifying salts (ES)...
January 2008: Journal of Dairy Science
R Mizuno, J A Lucey
Influence of emulsifying salts (ES) on some physical properties of casein micelles was investigated. A reconstituted milk protein concentrate (MPC) solution (5% wt/wt) was used as the protein source and the effects of ES [0 to 2.0% (wt/wt)] were estimated by measuring turbidity, acid-base titration curves and amount of casein-bound Ca and inorganic P (P(i)). Various ES, trisodium citrate (TSC), or sodium phosphates (ortho-, pyro-, or hexameta-) were added to MPC solution, and all samples were adjusted to pH 5...
September 2005: Journal of Dairy Science
M R Acharya, V V Mistry
Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with 2 levels of protein: 4.5% (UF1 and CM1) and 6.0% (UF2 and CM2) for concentrates and a control with 3.2% protein were used for manufacturing 6 replicates of Cheddar cheese. For manufacturing pasteurized process cheese, a 1:1 blend of shredded 18- and 30-wk Cheddar cheese, butter oil, and disodium phosphate (3%) was heated and pasteurized at 74 degrees C for 2 min with direct steam injection. The moisture content of the resulting process cheeses was 39...
September 2005: Journal of Dairy Science
M Mazas, M López, S Martínez, A Bernardo, R Martin
Heat resistance of Bacillus cereus spores (ATCC 7004, 4342, and 9818) heated in different types of milk (skim, whole, and concentrated skim milk), skim milk containing stabilizing additives (sodium citrate, monopotassium phosphate, or disodium phosphate, 0.1%), and cream was investigated. Thermal resistance experiments were performed at temperatures within the range of 92 to 115 degrees C under continuous monitoring of pH. For strain 4342 no significant differences (P < 0.05) in D values were detected in any case...
April 1999: Journal of Food Protection
B W Calnek, S B Hitchner, H K Adldinger
Cell extracts of the JM and GA strains of Marek's disease herpesvirus and the FC 126 strain of turkey herpesvirus were lyophilized with various stabilizers. Much higher virus titers were obtained with stabilizer than without stabilizer. Titers increased even further in the case of the Marek's disease virus strains by the addition of a chelating agent, disodium ethylenediaminetetraacetate.
November 1970: Applied Microbiology
A Villa, S Guerrero, P Cisternas, F Monckeberg
The aim of the present work was to study the usefulness of disodium monofluorophosphate (MFP) as a milk-fluoridating agent by measuring the bioavailability of F from MFP in milk relative to that of F from NaF in water. Long-term (multiple-dose) studies were performed on rats measuring F bone uptake. The relative F absorption from MFP in milk was also determined in preschool children by means of 24-hour F urinary excretion. In both studies F absorption was determined either under fasting conditions or when F ingestion occurred together with food intake...
1989: Caries Research
P O Gunnarsson, T Davidsson, S B Andersson, C Backman, S A Johansson
The effect of milk and food on the pharmacokinetics of estramustine phosphate was investigated in six patients with prostatic cancer. In a randomized three-way cross-over study, the patients were given single doses of the drug together with low calcium water, low calcium food and milk. The evaluation was based upon the plasma concentration of two metabolites, estromustine and estrone, as parent drug could not be detected in plasma. The tmax and lag time of estromustine were significantly increased by milk and food intake and Cmax and AUC were significantly decreased...
1990: European Journal of Clinical Pharmacology
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