Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors

Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value of NCF is related to the amino acid composition of the protein source and to the eventual presence of side groups covalently bound to some amino acids of the protein chain. Consequently, the value of NCF cannot be identical for all sources of food proteins. The aim of this paper is to review the available knowledge on the two allowed protein sources for infant food formulas, milk and soybean, in order to bring the right scientific basis which should be used for the revision of both European legislation and Codex Standard for Infant Formulas

Dégradation thermique des caséines αs et β de vache. IV. — Substances peptidiques libérées. Propriétés activatrices de la croissance des bactéries lactiques

International audienc

Water in Dairy Products

International audienceDuring the last 50 years, our knowledge of the properties and roles of water in foods has progressed very significantly; at the beginning of this period, the emphasis was on the binding of water to other constituents, which was supposed to impart to it special properties, different from those of bulk water. These concepts of free and bound water were used widely, although most often poorly defined. They can now be supplemented by much more precise descriptions of the properties of water present in food products, in terms of thermodynamics and molecular mobility. The concept of bound water in foods (as well as in biological systems) originated in various observations, such as increasing difficulty to dehydrate the materials and increasing irreversibility of the dehydration. The concept was backed up by the knowledge of the unique properties of the water molecule. The dipolar structure of the molecule and its ability to interact with various chemical groups of the other constituents actually are at the basis of the most important role of water in some sensory properties of foods and in many of the changes that occur during processing and storage

Water in Dairy Products

International audienceDuring the last 50 years, our knowledge of the properties and roles of water in foods has progressed very significantly; at the beginning of this period, the emphasis was on the binding of water to other constituents, which was supposed to impart to it special properties, different from those of bulk water. These concepts of free and bound water were used widely, although most often poorly defined. They can now be supplemented by much more precise descriptions of the properties of water present in food products, in terms of thermodynamics and molecular mobility. The concept of bound water in foods (as well as in biological systems) originated in various observations, such as increasing difficulty to dehydrate the materials and increasing irreversibility of the dehydration. The concept was backed up by the knowledge of the unique properties of the water molecule. The dipolar structure of the molecule and its ability to interact with various chemical groups of the other constituents actually are at the basis of the most important role of water in some sensory properties of foods and in many of the changes that occur during processing and storage

Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions

International audienc