Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders

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dc.contributor.authorWalshe, Emma J.
dc.contributor.authorO'Regan, Jonathan
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderNestle Development Centre Nutrition, Askeaton, Co., Limericken
dc.date.accessioned2022-08-11T08:40:42Z
dc.date.available2022-08-11T08:40:42Z
dc.date.issued2021
dc.date.updated2022-08-10T14:33:22Z
dc.description.abstractFormulas were designed and produced with protein contents of 10, 14 and 18 g/100 g and whey protein:casein ratios of 60:40, 40:60 and 20:80. Protein content and whey protein:casein ratio did not significantly affect the volume mean diameter (D[4,3]) of milk fat globules during processing; however, increasing protein content and decreasing whey protein:casein ratio resulted in increased viscosity during processing. The free fat content of the powders decreased with increasing protein content. Particle and bulk densities of powders with whey protein:casein ratio of 20:80 were higher than that of powders with whey protein:casein ratio of 60:40.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationWalshe, E. J., O'Regan, J. and O'Mahony, J. A. (2021) 'Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders', International Journal of Dairy Technology, 74, pp. 592-599. doi: 10.1111/1471-0307.12788en
dc.identifier.doi10.1111/1471-0307.12788en
dc.identifier.endpage599en
dc.identifier.journaltitleInternational Journal of Dairy Technologyen
dc.identifier.startpage592en
dc.identifier.urihttps://hdl.handle.net/10468/13479
dc.identifier.volume74en
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.rights© 2021, The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectInfant formulaen
dc.subjectWheyen
dc.subjectCaseinen
dc.subjectProteinen
dc.subjectViscosityen
dc.subjectHomogenisationen
dc.subjectPowderen
dc.titleInfluence of protein content and profile on the processing characteristics and physical properties of model infant formula powdersen
dc.typeArticle (non peer-reviewed)en
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