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This paper provides an update and comprehensive review of the analytical methods used for quantifying isoflavones and their metabolites in cow’s milk. Isoflavones are secondary plant metabolites that are similar to 17 β-estradiol in chemical structure. They form one of the most common categories...
The present work studied the rehydration properties of milk protein concentrates (MPCs), prepared using ultrafiltration (UF) and diafiltration (DF). Milk was acidified to pH 6 with glucono-δ-lactone (GDL) prior to UF to alter the mineral composition of the final concentrates. The particle size...
Recombined low-fat dairy cream (RLFDC) primarily comprises anhydrous milk fat and milk protein. The primary advantage of RLFDC is that its ingredients can be easily stored and transported, whereas its most notable disadvantage is poor stability. The effects of glycerol monostearate (GMS) or...
The aim of this work was to investigate the enzymatic hydrolysis of whole casein from camel milk with proteolytic enzymes, viz. alcalase, α-chymotrypsin and papain, and to assess the antioxidant activity of hydrolysates. Casein powder was reconstituted (5% TS) and the selected enzymes were added...
Whey proteins have important functional properties as it can bind a wide range of bioactive molecules. In this study, the complexation of β-lactoglobulin with retinol at alkaline pH was investigated. The fluorescence spectroscopy was used to determine the temperature dependent behavior of the...
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