Loughborough University
Thesis-1986-Hill.pdf (6.43 MB)
Download file

Processing and functional properties of bovine plasma

Download (6.43 MB)
posted on 2018-04-10, 08:48 authored by Sandra E. Hill
A powdered product that was light in colour and had no off flavour or odour was made by the separation, ultrafiltration and spray drying of bovine blood. To establish the variability of the production methods samples were taken at stages during processing. A one year stability trial on one batch of powder was also done. Samples were analysed to indicate their physical characteristics, approximate composition and microbiological content. Model systems were established and used to assess the functional properties of the powder. Ten bovine plasma powders were produced with little indication of variation between batches. The powder was stable. [Continues.]


Great Britain, Meat and Livestock Commission.



  • Aeronautical, Automotive, Chemical and Materials Engineering


  • Chemical Engineering


© Sandra Hill

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date



A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.


  • en