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Dairy-Derived Ingredients: Food and Nutraceutical Uses by M Corredig

By M Corredig

Advances in applied sciences for the extraction and amendment of beneficial milk parts have spread out new possibilities for the meals and nutraceutical industries. Reviewing the newest study during this dynamic sector, this e-book covers sleek methods to the separation of dairy elements and manufacture of dairy elements. It highlights the organic performance of dairy parts and their nutraceutical functions, together with milk oligosaccharides, lacctoferrin, and the position of dairy items in metabolic law. The textual content concludes with a dialogue of the technological performance of dairy elements and their functions in nutrition and non-food items.

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Additional resources for Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing in Food Science, Technology and Nutrition)

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The direct techniques can also be further classified as conventional, pneumatic and in situ techniques, according to the testing mechanism used. Conventional techniques involve mechanical movement, shearing or compression of the powder sample (propellerdriven methods, shear cell method, ampoule method or optical probe method), whereas pneumatic techniques involve the use of an air stream, with predetermined temperature and humidity, to blow or suspend the powder particles (fluidization test, cyclone stickiness test, blow test method).

The composition of the solids plays an important part, first of all because it defines the product mass density. High protein content tends to reduce particle density as it increases the tendency of the feed to foam. This foaming can be suppressed somewhat by high heat pre-treatment, (denaturing the whey proteins), and also by high concentration combined with heating the feed. To achieve high particle density, it is important to avoid any treatment that may incorporate air into the feed, such as excessive agitation.

There are various systems, depending on the plant design and the type of product to be produced. The most common system is where the air disperser is situated on top of the dryer ceiling and the atomizing device is placed in the middle of the air disperser, thus ensuring optimal mixing of the air and the atomized droplets. • An atomizing device with a feed supply system such as a feed tank, feed pump, water tank, concentrate heater and atomizing device. The aim of atomizing the concentrate is to provide a very large surface area from which the evaporation of water can take place: the smaller the droplets, the greater the surface area; and the easier the evaporation, the greater the thermal efficiency obtained.

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