Milk proteins - PowerPoint PPT Presentation


Plant-based Milk Market: Application and Benefits

Meticulous Research\u00ae\u2014a leading global market research company, published a research report titled \u2018Plant-based Milk Market by Type (Almond Milk, Soy Milk, Coconut Milk, Oat Milk, Rice Milk), Formulation (Unflavored, Flavored), Distribution Channel (B2B, B2C [Modern Groceries, Convenie

1 views • 3 slides


Understanding Condensed Milk: A Comprehensive Overview

Condensed milk is cow's milk from which water has been removed, typically found with added sugar. There are two types: unsweetened and sweetened condensed milk. The product has a long shelf-life due to its high sugar content. It is used in various dessert dishes worldwide and can be a substitute for

3 views • 11 slides



Understanding Plasma Proteins and Their Functions

Plasma proteins play a crucial role in various physiological functions such as controlling extracellular fluid distribution and transportation of hormones, vitamins, and other substances. The balance between protein synthesis and catabolism determines protein levels in the vascular compartment, affe

6 views • 23 slides


Understanding Motor Proteins and Cytoskeletal Dynamics in Cell Biology

Motor proteins, such as myosin, kinesin, and dynein, utilize chemical energy to move along cellular tracks, influencing processes like muscle contraction, organelle movements, and cellular migration. With the ability to translocate using ATP hydrolysis, these proteins play crucial roles in various c

5 views • 14 slides


Insights into Milk Composition and Processing

Worldwide, milk is collected from various animals such as cows, goats, sheep, yaks, and water buffalo. The composition of milk includes water, lactose, butterfat, protein, and minerals, each playing a vital role in its nutritional value. The butterfat content determines the richness of dairy product

7 views • 41 slides


Plant-based Milk Market, Projected to Reach $52.54 Billion by 2031

Plant-based Milk Market Size, Share, Forecast, & Trends Analysis by Type (Almond Milk, Soy Milk, Coconut Milk, Oat Milk, Rice Milk), Formulation (Flavored), Distribution Channel (B2B, B2C [Modern Groceries, Convenience Store]) - Global Forecast to 2031\n

0 views • 3 slides


Flavoured Milk: Delicious Varieties and Health Benefits

Flavoured milk is a popular dairy drink enjoyed by children and adults alike. It is made by adding flavorings and sugar to milk, resulting in delicious options like Chocolate, Marshmallow, Cherry, and more. Despite containing added sugar, flavoured milk retains the essential nutrients of plain milk

0 views • 11 slides


Proper Sampling Procedure of Milk and Milk Products

Proper sampling of milk and milk products is crucial for accurate chemical analysis. This article covers the sampling procedures for various dairy products like milk, cream, paneer, ghee, and more. It emphasizes the importance of experienced personnel, sterile equipment for bacteriological testing,

1 views • 28 slides


Overview of Market Milk: Types, Standards, and Microbiological Quality

Market milk encompasses various types such as standardized, full cream, and skimmed milk, each with specific standards and microbiological requirements. Factors affecting microbiological quality include raw milk quality and processing steps. Understanding these aspects is crucial for maintaining the

0 views • 22 slides


Understanding Membrane Proteins and Cell Membrane Permeability

Cell membranes consist of phospholipid bilayers with embedded proteins, including integral and peripheral proteins. Integral proteins span the membrane, while peripheral proteins interact with the surface. Only non-polar molecules can pass through the membrane directly, while charged ions, polar mol

0 views • 30 slides


Sensory Evaluation of Milk Powder in Dairy Technology: Flavors and Characteristics

Sensory evaluation is crucial for determining the quality and shelf life of milk powder products. This study focuses on sensory analysis methods to identify flavors and physical characteristics of whole milk powder, skim milk powder, and malted milk. It discusses common flavor defects, texture varia

2 views • 12 slides


Exploring Milk Ingredients as Nutraceuticals in Food Technology

Milk, known as nature's perfect food, contains bioactive components that have gained attention for their health benefits. Nutraceuticals derived from milk offer medical advantages beyond basic nutrition, aiding in disease prevention. Various minor milk components like lactoferrin and conjugated lino

0 views • 15 slides


Understanding Milk Standardization: Methods and Objectives

Milk standardization is the process of adjusting milk constituents to meet legal requirements and ensure product uniformity. This involves reducing butterfat content through addition of skim milk or removal of cream. The primary objectives include legal compliance, uniform product quality, and effic

0 views • 13 slides


Understanding Condensed Milk: Types, Properties, and Manufacturing Process

Condensed milk is a dairy product made by evaporating water from whole or skimmed milk, with or without sugar. There are various types such as sweetened and unsweetened, each with specific requirements for milk fat content and sugar levels. The physico-chemical properties of condensed milk include f

2 views • 5 slides


Understanding the Composition and Nutritive Value of Milk

Milk composition varies due to factors like species, breed, feeding, and more. It contains essential nutrients like protein, minerals, and vitamins. Milk is a rich source of calcium, phosphorus, and vitamins, essential for overall health. The energy value of milk constituents varies, with milk fat h

0 views • 7 slides


Understanding the Composition of Milk by Dr. Sanjeev Kumar

Milk, a vital substance for mammalian offspring, is a complex fluid composed of water, fat, protein, lactose, minerals, vitamins, and enzymes. Dr. Sanjeev Kumar, an Associate Professor and Head of the Department of Dairy Technology at SGIDT, enlightens us on the various constituents of milk, market

0 views • 11 slides


Understanding Milk Freshness and Quality Control

Milk freshness is crucial for maintaining optimal nutrient composition and preventing excessive acidity due to microbial activity. Various tests and analyses are conducted to assess the freshness and appropriateness of milk for further processing, with titration methods being a common approach for m

2 views • 7 slides


Milk Preservation Techniques and Methods

Milk can be preserved using various techniques such as chilling, pasteurization, and chemical preservation methods like hydrogen peroxide. The shelf life of milk can be extended by cooling or utilizing the lactoperoxidase system. Germicidal properties of fresh milk and naturally occurring inhibitory

3 views • 16 slides


Physico-Chemical Changes in Milk and Milk Products During Processing and Storage

Physico-chemical changes occur in milk and milk products during processing and storage, including alterations such as salt precipitation, protein denaturation, and flavor changes. Heat treatments like autoclaving and freezing impact the composition, properties, and flavor of milk. Understanding thes

0 views • 9 slides


Understanding Milk Judging and Sensory Evaluation in Dairy Technology

In the dairy industry, milk judging involves assessing quality based on various attributes, while sensory evaluation encompasses the use of all five senses to gather information. Milk is graded into categories like Grade I, II, and III based on factors like off-flavors and foreign materials. Evaluat

0 views • 13 slides


Understanding Plasma Proteins in Biochemistry Lectures

This informative content discusses the types, functions, and measurement of plasma proteins in biochemistry. It covers the importance of identifying various plasma proteins, their roles in disease diagnosis, and the interpretation of electrophoretic patterns. The lecture overview provides insights i

0 views • 30 slides


Special Milk Program Requirements for Indiana Camps

Special Milk Program Requirements for Camps under the Indiana Department of Education School Nutrition Programs include details on reimbursement for paid milk only options, nutrition requirements for fluid milk consumption, recordkeeping guidelines, camp worksheets, CNPweb monthly claim procedures,

4 views • 16 slides


Understanding Condensed and Evaporated Milk Products

Condensed milk is made by evaporating water from whole or skimmed milk, possibly with added sugar, while evaporated milk involves evaporating water from milk and sterilizing it. Standards for their fat and solids content are set by FSSR. Preparation involves varying steps like reception, cooling, fi

0 views • 15 slides


Cream Separation Methods and Principles in Dairy Technology

Cream separation in dairy technology involves various methods such as centrifugal and gravity methods. The purpose is to obtain fat-reduced or fat-free milk, concentrate milk fat, standardize fat content, and recover fat. The separation is based on the principle that milk fat is lighter than skim mi

1 views • 12 slides


Understanding the Physico-Chemical Properties of Milk - Part 1 by Dr. Sushma Kumari

Physical and chemical properties of milk including its physical state, acidity levels, pH, density, freezing point, color, and flavor are discussed in detail in this informative article by Dr. Sushma Kumari from Bihar Animal Sciences University. Key points covered include the nature of milk constitu

0 views • 7 slides


Lactoperoxidase/Thiocyanate/Hydrogen Peroxide System in Milk Preservation

An alternative method for preserving milk using the Lactoperoxidase/Thiocyanate/Hydrogen Peroxide (LP) System has been developed. The system combines indigenous antibacterial components with low doses of chemicals to effectively preserve raw milk. The LP system consists of three main components: Lac

0 views • 30 slides


Exploring Dairy Products and Milk Varieties

The article delves into the realm of dairy products, focusing on various types such as milk, cheese, yogurt, cream, and butter. It explains how milk, produced by mammals like cows and sheep, serves as a vital source of nutrition for infants. Additionally, it details different heat treatments applied

3 views • 75 slides


Concurrency in Milk Management Scenario

The scenario explores a comical tale of roommates, A and B, dealing with the dilemma of milk shortages and excessive milk. Through a series of notes, images, and code snippets, the story unfolds as the roommates navigate buying and storing milk, with a touch of concurrency illustrated in their actio

0 views • 8 slides


Delamere Dairy - Leading the Way in Goat Milk Products

Delamere Dairy, founded by Roger and Liz Sutton, is a renowned business specializing in goat milk products. With a turnover of £20 million in 2015, they offer a range of dairy and dairy alternatives, including fresh goat's milk, cheese, butter, UHT milk, yogurt, and more. Their business model focus

1 views • 10 slides


Exploring the Biochemistry of Milk: Components, Processing, and Health Benefits

Delve into the intricate world of milk biochemistry with a focus on its components, processing methods, and health implications. Learn about the proteins, fats, carbohydrates, minerals, and vitamins present in milk, as well as how they contribute to its complex nature. Discover the various processes

0 views • 15 slides


Understanding the Special Milk Program (SMP): Eligibility, Reimbursement, and Requirements

The Special Milk Program (SMP) encourages milk consumption among children in care settings, administered by the Department of Public Instruction (DPI) in Wisconsin. Participating agencies receive federal reimbursement for milk served to eligible children. This program operates year-round for non-sch

0 views • 34 slides


Survey Results on Tea Preferences Among 20 People

A survey of 20 people revealed that 4 liked milk and sugar in their tea, 8 preferred only milk, 6 favored only sugar, and 2 liked neither milk nor sugar. The information is represented in a Venn diagram. Additionally, the probability of a randomly chosen person preferring milk is 12/20. The probabil

0 views • 18 slides


USDA Non-Dairy Milk Substitutes September 2015

Explore the USDA regulations and guidelines for non-dairy milk substitutes, focusing on cow's milk and soy milk. Learn about food allergies versus intolerances and the importance of approved substitutions. Understand the serving regulations for milk in CACFP meals and the accommodations required for

1 views • 11 slides


Importance of Feeding Infants with Breast Milk and Iron-Fortified Formula

Breast milk and iron-fortified infant formula are recommended for infants to meet their nutritional needs and support optimal development. Breast milk offers numerous health benefits, protecting infants from illnesses and reducing the risk of obesity. Iron-fortified formula is a suitable alternative

0 views • 23 slides


Glycomacropeptide Extraction and Casein Curd Formation from Skim Milk

This detailed study explores the extraction of glycomacropeptide (GMP) and securing casein curd from skim milk. It covers the composition of milk, the classification of milk proteins, the role of rennet in curd formation, and the history and preparation of rennet. Additionally, it delves into the us

0 views • 34 slides


Understanding Beta Pleated Sheet Structure in Proteins

Beta pleated sheet structure is a secondary structure found in proteins where peptide chains lie side by side to form a flat sheet held together by hydrogen bonds. Proteins like keratin and fibroin exhibit this structure, while denaturation can alter the secondary and tertiary structures of proteins

0 views • 9 slides


Understanding Proteins: Structure and Function

Proteins are vital organic compounds composed of amino acids linked by peptide bonds. They serve various functions in cells, such as enzymes and hormones. Amino acids are the building blocks of proteins, with 20 different types forming all proteins on Earth. Proteins have four levels of structure -

0 views • 12 slides


Membrane Filtration in Dairy Products: Utilization of Whey and Skim Milk

Utilizing membrane filtration in dairy processing transforms whey, a byproduct of cheese production, into valuable products like refined proteins. Ultrafiltration (UF) allows for the fractionation of whey into protein-rich and lactose-containing streams, increasing protein content significantly. The

0 views • 11 slides


Classification of Proteins in Animal Nutrition: Simple Proteins vs. Conjugated Proteins

Proteins in animal nutrition are classified into two main groups: simple proteins and conjugated proteins. Simple proteins can be further divided into fibrous and globular proteins based on their shape, solubility, and chemical composition. Fibrous proteins, such as collagens, elastin, and keratins,

0 views • 18 slides


Understanding Milk Products: Part 9 by Dr. Sushma Kumari

In this informative presentation by Dr. Sushma Kumari, Assistant Professor at Dept. of LPT, BVC, Patna, various milk products such as Khoa, Rabri, and Milk Powder are discussed in detail. The process of preparing Khoa, the different methods of making Milk Powder, including Roller Dried Whole Milk Po

0 views • 10 slides