One of the challenges being faced by the fruit crop production globally is that regional
climate regimes are becoming more unpredictable every year. The exact impact of these …

Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider
applications in the food industry as compared to other protein-rich dried products such as …

Our objective was to determine the effects of dipotassium phosphate (DKP) addition, heat
treatments (no heat, high temperature, short time [HTST]: 72° C for 15 s, and direct steam …

It is important to differentiate milk with different thermostabilities for diverse applications in
food products and for the appropriate selection of processing and maintenance of …

The effects of pressure, temperature, shear, and their interactions on selected quality
attributes and stability of milk during ultra-shear technology (UST) were investigated. The …

Currently, costumers seek foods that contain natural ingredients in their composition.
Moringa oleifera is seen with potential for food use, making it an attractive alternative for …

Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition
of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional …

The milk-based high protein (HP) ready-to-drink (RTD) beverages have increasingly gained
popularity over the past years as they are currently used by consumers looking to improve …

This study evaluated the feasibility of producing stable protein colloidal dispersion by
blending dairy and pea proteins using ultra shear technology (UST). The influence of …

Low-heat skim milk powder (LHSMP) was manufactured on 3 separate occasions in mid
lactation (ML, July 4–20) and late lactation (LL, September 27 to October 7) from bulk milk of …