Preparation of Water Resistant Glue from Milk Plastic: An Experimental Study| Chapter 4 | Current Topics on Chemistry and Biochemistry Vol. 7

 In this means of deriving Milk Plastic Water Resistant Glue from Casein, three types of milk have happened secondhand: soya milk, new browbeat milk, and eat milk. While the milk was warming, casein was gleaned and chemical compound was additional. Casein was divided and abandoned to dry for two to three days. The acquired milk flexible was fiery accompanying water purified by distillation. 1N of NaOH is additional and baked for a short time afterwards a pinch of papain has existed fiery for 4 hours. The adhesive was created by centrifuging the seized sample at a speed of 12000 rpm. At -200C, the adhesive is observed cautious. To test the water opposition, 2 pieces of ticket board were clung in addition to this adhesive and immersed in water. After being resistant for about 10 record, it was before unbound. When steal clean milk, it is kind of more high-priced than different glues; but, if steal waste milk fruit, the price will be lower.

Author(s) Details:

R. Kamalambigeswari,
Department of Industrial Biotechnology, Bharath Institute of Higher Education and Research, Selaiyur, Chennai-600073, India.

S. Sharmila,
Department of Industrial Biotechnology, Bharath Institute of Higher Education and Research, Selaiyur, Chennai-600073, India.

L. Jeyanthi Rebecca,
Department of Industrial Biotechnology, Bharath Institute of Higher Education and Research, Selaiyur, Chennai-600073, India.

Please see the link here: https://stm.bookpi.org/CTCB-V7/article/view/9226

An Overview of Rasogolla: Traditional Indian Dairy Product | Chapter 7 | Emerging Challenges in Agriculture and Food Science Vol. 2

 Rasogolla is called as the "King of Sweets" and is extremely famous in India. Rasogolla has a high protein, lipid, mineral, and vitamin content. It is snow white in colour, has a spongy, chewy body, and a silky texture, and is the size and shape of a ping-pong ball. It is widely acknowledged as the most popular sweet on all festive occasions, and people of all ages like it. Its quality varies by location and is determined by the method used to prepare chhana, as well as other process characteristics. Despite the fact that rasogolla production is limited to the cottage industry, its increasing popularity necessitates automated production in order to increase production rates and improve quality control. The goal of this review paper is to find alternative techniques of rasogolla preparation and the effect of various parameters on rasogolla quality, as well as research work done on rasogolla for better process development and mechanisation. The effects of milk type, acid type and amount, initial moisture content of chhana, kneading of chhana ball, sugar syrup concentration during cooking, soaking and repeated use of same sugar syrup on rasogolla quality, cooking time of chhana ball, soaking time for cooked chhana ball, and its microstructure have been studied. There has also been a review of the literature on the pressure cooking method of rasogolla preparation and the mechanisation of rasogolla production.

Author(S) Details

B. Mohanta
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal-721302, India.

S. L. Shrivastava
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal-721302, India.

View Book:- https://stm.bookpi.org/ECAFS-V2/article/view/4904

A Treatise on High Protein Milk Ingredients - A Valued Food Additive for Food Products | chapter 6 | Research Aspects in Agriculture and Veterinary Science Vol. 2

 When milk protein components are employed in food compositions, they provide not just nutrition but also specialised technological skills. Milk protein components are natural proteins that are safe to consume and can be employed in a number of nutritional and functional purposes. In order to attract more customers for their new products, the dairy and food businesses are seeking to add value to their products. The goal of this chapter is to give readers an understanding of the potential for adding value to food items by using innovative, high protein milk components with a variety of functional qualities and potential therapeutic benefits. Solubility, viscosity building, emulsification, heat stability, aeration, and other functional qualities of dairy protein components are only a few examples. The chapter focuses on caseinates, co-precipitates, whey protein concentrates and isolates, milk protein concentrates, micellar casein, UF retentate powder, and other high-protein dairy-based products. Cheese analogues are a good example of a product that needs a lot of protein. Wheyless cheese can be made with UF retentate powders. By integrating high protein dairy components into the food product formulation, several of the downsides of conventional goods, such as lower cheese yield, wheying-off from yoghurt, and body disintegration during storage, can be avoided. In this chapter, we'll look at how high-protein, custom-made components can be used in dairy and food items.

Author (S) Details

Atanu Jana

Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand, Kamdhenu University, India.

Smitha Balakrishnan

Department of Dairy Chemistry, SMC College of Dairy Science, Anand, Kamdhenu University, India.

Janki Suthar

Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India.

Amit Patel

Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand, Kamdhenu University, India.

View Book :- https://stm.bookpi.org/RAAVS-V2/article/view/4084

Studies on Optimization Process Parameters for Production of Alkaline Protease by Using Isolated Strain of Alternaria alternata TUSGF1 | Chapter 4 | Current Research in Agricultural and Food Science Vol.1

Aim: The current study aimed at studying the optimum fermentation conditions and nutritional
conditions for alkaline protease production by submerge fermentation using Alternaria alternata
TUSGF1, isolated from poultry farm soil.
Study Design: The results of environmental and nutritional parameters for protease production by
OVAT method was analyzed by origin 6.1 software.
Place and Duration of Study: Department of Food technology and Biochemical Engineering,
Jadavpur University, Kolkata, West Bengal, India between March 2017 and May 2017.
Methodology: A protease producing microorganism was isolated from a poultry farm soil and
identified as Alternaria alternata TUSGF1. Various environmental and nutritional process parameters
such as volume of medium, fermentation time, temperature, age of inoculums, agitation and carbon
sources and nitrogen sources were standardized for the maximum yield of alkaline protease.
Results: The optimum conditions of protease activity was 30°C at volume of medium 60 ml with 7
days age of inoculum in the medium containing 168 h of incubation and 120 rpm agitation rate.
Peptone, casien, skimmed milk, urea and yeast extract were good nitrogen sources whilst maltose,
fructose, starch, and sucrose were appropriate for enzyme production by submerge fermentation.
Conclusion: Alkaline protease production by a newly isolated Alternaria alternata TUSGF1 from
poultry farm soil was studied in shake flask conditions by submerge fermentation. It was established
that the optimum protease production was recorded at 30°C, 60 ml volume of medium leaves and
incubation time of 168 h. The best carbon and nitrogen sources for protease production were fructose
and casein, respective

Author(s) Details

Tapasi Polley
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.

Uma Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221