Use this URL to cite or link to this record in EThOS:
Title: Processing and functional properties of bovine plasma
Author: Hill, Sandra E.
ISNI:       0000 0001 3578 4931
Awarding Body: Loughborough University of Technology
Current Institution: Loughborough University
Date of Award: 1986
Availability of Full Text:
Access from EThOS:
Access from Institution:
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.
Supervisor: Not available Sponsor: Meat and Livestock Commission
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food protein palatibility