Microstructural analysis of milk protein during rehydration

Zusatztext

The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments; effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well.

Autorenportrait

Mr Malik Adil Nawaz has done MSc (Hons) in Food Technology from PMAS Arid Agriculture University, Pakistan and Masters in Food Studies from University of Queensland, Australia. Mr Malik has already published his research on dairy innovations in impacted scientific journals. Currently, Mr Malik is doing PhD at University of Queensland.

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