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Article| Volume 74, ISSUE 4, P1163-1169, April 1991

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Delactosed, High Milk Protein Powder. 1. Manufacture and Composition1

  • Author Footnotes
    2 Reprint requests.
    V.V. Mistry
    Footnotes
    2 Reprint requests.
    Affiliations
    Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
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  • Author Footnotes
    3 Present address: Department of Dairy Science, Faculty of Agriculture, Tanta University, Kafr-Elsheikh, Egypt.
    H.N. Hassan
    Footnotes
    3 Present address: Department of Dairy Science, Faculty of Agriculture, Tanta University, Kafr-Elsheikh, Egypt.
    Affiliations
    Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
    Search for articles by this author
  • Author Footnotes
    1 Published with the approval of director of the South Dakota Agricultural Experiment Station as Publication Number 2524 of the Journal Series.
    2 Reprint requests.
    3 Present address: Department of Dairy Science, Faculty of Agriculture, Tanta University, Kafr-Elsheikh, Egypt.
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      Abstract

      The objective of this research was to develop a new method for the production of delactosed, high milk protein powder without pH adjustment. Skim milk containing approximately 3.2% protein and 4.91% lactose was ultrafiltered at 38°C to approximately 15% protein and 3.8% lactose. The ultrafiltered milk was batch diafiltered three times at 32°C with water to approximately 18.9% protein and .08% lactose and then spray dried. Inlet and outlet air temperatures during drying were 120 to 125°C and 75 to 80°C, respectively. The average composition of the dried product was 5.3% moisture, 83.9% protein, 2.27% fat, .73% lactose, and 7.05% ash. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of the powders showed that protein composition was similar to that of skim milk. This powder may have potential in the manufacture of new products or in the improvement of existing products such as low fat yogurts.

      Key words

      Abbreviation key:

      DF (diafiltration), TEMED (.l% N,N,N′,N′-tetramethylenediamine), VCR (volumetric concentration ratio)

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