[go: up one dir, main page]

Ji et al., 2024 - Google Patents

Gelation and thermal stability of camel milk protein and soy protein blends: A review

Ji et al., 2024

View PDF
Document ID
16419494280121226294
Author
Ji Y
Silva M
Lin R
Adhikari B
Chandrapala J
Publication year
Publication venue
Food Reviews International

External Links

Snippet

Camel milk and its products are vital sources of nutrition for inhabitants of arid and semi-arid nomadic pastoral regions, where camels are predominantly raised. Alternatively, the high demand for soy milk originates from its nutritional importance, catering to individuals …
Continue reading at www.tandfonline.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations; Addition of fruits, vegetables, sugars, sugar alcohols, sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using micro-organisms or enzymes using only micro-organisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites

Similar Documents

Publication Publication Date Title
Mefleh et al. Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
JP6650411B2 (en) Production of aggregates comprising at least one plant protein and at least one milk protein and use thereof
Jovanović et al. Whey proteins-properties and possibility of application
Sindayikengera et al. Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex
CN105792659B (en) High-protein denatured whey protein composition, related products, production method and use thereof
DK3071047T3 (en) Casein macropeptide-containing, high-protein denatured whey protein compositions, products containing them, and uses thereof
CN107836519A (en) Dairy products and method
JPH0567260B2 (en)
US20070020371A1 (en) Production of milk protein ingredient with high whey protein content
Jeantet et al. Handbook of food science and technology 3: Food biochemistry and technology
Zhang et al. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
Ortega-Requena et al. Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry
Cadavid et al. Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase
US20070059399A1 (en) Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese
Ji et al. Gelation and thermal stability of camel milk protein and soy protein blends: A review
FI126558B (en) New casein protein product and process for its preparation
Patel et al. Understanding the role of dairy proteins in ingredient and product performance
US20080305208A1 (en) Dairy Ingredient - Preparation and Use
Jana High protein dairy foods: technological considerations
ES2248182T3 (en) PROCEDURE FOR INCORPORATING SERUM PROTEINS IN FOOD PRODUCTS.
Zhao et al. Formation and properties of recombined soymilk and cow’s milk gels: Effect of glucono-δ-lactone
Chinprahast et al. Heat-acid coagulation of market-returned UHT milk using various coagulants and calcium chloride.
AU2015262094A1 (en) Method for the preparation of an acid dairy drink and said acid dairy drink
Rashid et al. Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology
Elgaml et al. Quality Characteristics of Mozzarella Cheese from Cow’s Milk Using Different Acidulates