Processing and functional properties of bovine plasma
thesisposted on 10.04.2018 by Sandra E. Hill
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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.
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