Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is
released in whey during cheese making by the action of chymosin. GMP being a biologically …

Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is
released in whey during cheese making by the action of chymosin. GMP being a biologically …

In this paper, a new type of impedance sensor is proposed to detect milk adulteration. The
measurement is based on the change in constant value of the phase angle of the …

In this paper, the design of a complete instrumentation system to detect different types of milk
adulteration has been reported. A simple to use indicator type readout device is reported …

The effect of adding calcium chloride (0.01%) on the yield of cheese was investigated over
the period of one year (n= 73 paired comparisons). It was found that the additive increased …

The relative proportion of caseins to total protein is a parameter that can be used to control
the protein quality in standardised milk, an increasing tendency in dairy industries. 31P …

Selected indicators of the quality of processed milk are reviewed in three sections: indices of
heat treatment, detection of adulterations and assessment of shelf life. The characterization …

The driving force behind any adulteration is to maximise revenues by either using a cheap
ingredient to (partially) substitute a more expensive one, or to (partially) remove the valued …

Mathematical modelling of various real life scenarios in engineering and sciences leads to
differential equations. These traditional models based on integer order derivative may …

Milk and other dairy products are the main source of protein in human diet, which are usually
complex compounds comprising proteins and its derivatives. Proteomic practices enable …