Now showing items 1-5 of 5
Binding of vitamin A by casein micelles in commercial skim milk
(American Dairy Science Association, Elsevier, and Federation of Animal Science Societies, 2013-02)
Recent studies have shown that reassembled micelles formed by caseinates and purified casein fractions (α s - and β-casein) bind to hydrophobic compounds, including curcumin, docosahexaenoic acid, and vitamin D. However, ...
Novel viscoelastic gelling agent with unique physico-chemical properties
A novel innovative viscoelastic gelling agent (novel gel, NG) has been developed by combining citric acid (CA) and disodium 5-guanylate (DG). NG has the potential to replace other gelling agents such as gelatine, which has ...
Effect of ultra-high pressure homogenization on the interaction between bovine casein micelles and ritonavir
(Springer on behalf of the American Association of Pharmaceutical Scientists, 2015-03)
Purpose: The aim of this work was to develop a milk-based powder formulation appropriate for pediatric delivery of ritonavir (RIT). Methods: Ultra-high pressure homogenization (UHPH) at 0.1, 300 and 500 MPa was used to ...
Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese
(American Dairy Science Association, Elsevier, and Federation of Animal Science Societies, 2013-04)
Conjugated linoleic acid (CLA) is a fatty acid (FA) that provides several health benefits to humans. The feeding of fish oil-supplemented diets to dairy cows has been extensively studied as a means to improve the CLA content ...
Milk fat: Opportunities, challenges and innovation
(Taylor & Francis, 2020-07-10)
Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be produced globally by 2025. This ...