Bipolar membrane electroacidification (BMEA) was used to produce high-purity bovine milk casein isolates. However, a deposit suggested to be a mix of calcium and magnesium salts was observed on the cation-exchange membrane (CEM) side in contact with the base. The aim of the present study was to complete the identification of the deposit formed on CMX membrane during bipolar membrane electroacidification of skim milk, and to characterize its physical structure at the interfaces of CEM. The results showed that a calcium deposit was found on both sides of the membranes as well as inside the membrane. This fouling was identified as calcium carbonate, but was likely a mix between calcium carbonate and hydroxyde. Copyright 2001 Academic Press.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1006/jcis.2001.7439 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enhanced Synthesis, Purification, and Characterization of a Marine Bacterial Consortium-Derived Protease Enzyme With Destaining and Keratinolytic Activity.
Biotechnol Appl Biochem
December 2024
Department of Life Sciences, Hemchandracharya North Gujarat University, Patan, Gujarat, India.
Two marine-derived bacteria, Bacillus paralicheniformis (HR-1) and Bacillus haynesii (HR-5), were isolated from sediments and identified using 16S ribosomal RNA gene amplification and sequencing as well as biochemical analysis. The development of a bacterial consortium (HR-1 & HR-5) from these two bacteria was used to increase the production of the protease enzyme under various conditions, including fermentation media, carbon and nitrogen sources (1% w/v), different pH levels, incubation time, and the obtained enzyme, were detected using SDS-PAGE followed by purification. Bacterial consortium HR-1 & HR-5 exhibited maximum protease production (330.
View Article and Find Full Text PDFEnhancing Viability of BG24 Through Optimized Spray Drying: Insights Into Process Parameters, Carrier Agents, Comparative Analysis With Freeze Drying, and Storage Condition Influences.
Food Sci Nutr
December 2024
Department of Food Engineering, Faculty of Engineering Ege University İzmir Turkey.
This study investigated the survival dynamics of BG24, a probiotic strain, within reconstituted skim milk (RSM) and yeast extract (YE) matrices during the spray-drying (SD) process, encompassing of inlet/outlet air temperatures. Notably, optimum SD parameters were found to be an inlet air temperature of 150°C and outlet air temperature of 83°C, that achieving high viability (92.23%), and reducing both moisture content (MC) (3.
View Article and Find Full Text PDFAddition of retronasal milk fat odour during milk consumption increased liking without affecting intake.
Appetite
December 2024
Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands. Electronic address:
Reduction of food fat content often comes at the cost of sensory appeal. Given that odours can enhance various fat-related sensory characteristics, their use as fat substitutes seems promising. This cross-over study investigated whether sensory characteristics of a low-fat product (dairy milk) can be enhanced by the addition of a fat-related aroma (cream) and whether this influences subsequent eating behaviour within an ecologically valid scenario.
View Article and Find Full Text PDFA slow-release strategy of to enhance the degradation of cellulose by in the ensiling process of corn stalk.
Front Microbiol
December 2024
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
The enhancement of cellulose degradation is important for improving the quality of corn-stalk silage. However, the rapid drop in pH caused by the propagation of lactic acid bacteria (LAB) can influence the degradation of cellulose by cellulose-degrading microorganisms (CDMs) during the mixed fermentation process of ensilage. In this study, a CDM ( 2-4, BM 2-4) was isolated, and its lyophilization condition was studied.
View Article and Find Full Text PDFAmino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams.
Foods
December 2024
Fonterra Research and Development Centre, Dairy Farm Road, Palmerston North 4442, New Zealand.
The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!