High-protein dairy processing technology: Meiji Holdings Last 5 Years research landscape
Concentrating milk proteins creates excessive viscosity and off-flavors, requiring specific fermentation and filtration methods to maintain liquid stability and sensory quality.
What technical problems is Meiji Holdings addressing in High-protein dairy processing technology?
Protein concentrate flavor degradation
(38) documents
Lipid oxidation and thermal processing create unpleasant odors and bitter off-flavors in high-protein milk fluids.
Fermented dairy texture instability
(58) documents
High protein concentrations cause excessive syneresis and gritty mouthfeel in set-type or multilayered yogurt products.
