Md. Sultan Mahomud

7 Questions 8 Answers 0 Followers

Questions related from Md. Sultan Mahomud

How can I stop k-casein dissociation from casein micelle by glutaraldehyde?

I have added 0.01 to 0.05 % glutaraldehyde (25% in water) in the milk, keeping 1hr and then heated 850C for 30 min. After separation of serum and casein parts, I have applied in the SDS-PAGE to...

12 January 2017 2,381 1 View

Casein powder is not dissolved in distilled water. How I can make casein suspension from casein powder not from micellar casein?

10 November 2016 7,676 8 View

How I can make denatured whey protein in milk without heat treatment?

Yoghurt texture is improved by interaction of milk protein like beta lactoglobulin and kappa casein in milk and formation of complex. Normally heat is applied in milk for making denatured whey...

23 March 2016 9,453 9 View

How to increase the G' in the rheometer during yoghurt fermentation?

I use heated skim milk, 2% starter culture and 430C incubation temp. After 7hr fermentation in rheometer by bob and cup method with 1Hz frequency and 0.1% strain , G' is shown around 20 - 30 Pa. I...

25 February 2016 5,023 5 View

What is the novelty in yoghurt texture during heated pH adjusted milk?

Huge works has done in this area but recently what types of research is carry on the yoghurt properties. I am very much interested to do such type research.

09 February 2016 5,559 2 View

When heating is done in milk for yoghurt making, is the gel strength increased?

Rather than beta lactogbolulin and kappa casein interaction what thing is happened? Or can anyone give me some reference.

01 September 2015 8,996 7 View

How can I separate whey protein from reconstitute skim milk?

How can I separate whey protein from reconstitute skim milk? After that I want to use for yoghurt preparation? Please give me a short and easy procedure so that I can use for yoghurt making.

25 August 2015 1,629 5 View