Results 21 to 30 of about 11,649 (229)
INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT. [PDF]
Journal of Food and Dairy Sciences, 2002 The present work is concerned with the manufacture of low fat yoghurt using particulated whey protein concentrates (PWPC) as fat replacer. Experimental yoghurts milk contained 3.0% fat (control), 2% fat +10% PWPC, 1% fat + 20% PWPC and skim milk + 30 ...
A. Farrag,
doaj +1 more source
Analytical Chemistry, 2008 Researchers trace the earliest use of milk and milk products to the seventh millennium B.C.
openaire +2 more sources
IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY [PDF]
Arab Universities Journal of Agricultural Sciences, 2007 The antioxidaitve activity of Maillard reaction products MRPs) from heated whey added to butter was investigated. The antioxidant efficiency changed with different concentrations of MRPs used during storage period at 45ºC. Peroxide val-ue, thiobarbituric
Mona Abd El-Gawad
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Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk [PDF]
Journal of Food and Dairy Sciences, 2016 The aims of this investigation were (1) to study the influence of mixing various levels of coconut milk to cow milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT ...
M. Shalaby +3 more
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EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2000 Sheep milk was used in making of yoghurt by a traditional method in five treatments. Yoghurt was manufactured without ferrous salts (control), the other four treatments of yoghurt were fortified by adding 10 and 20 mg.
M. El-Senaity,
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Transition to farming – transition to milk culture: a case study from Mala Triglavca, Slovenia
Documenta Praehistorica, 2013 In this paper, we discuss the transition to milk culture. While archaeological and biochemical data suggest that dairying was adopted in the Neolithic in Europe, archaeogenetic data show the absence of the allelic variant –13 910*T and very low lactase ...
Mihael Budja +5 more
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EFFECT OF PECTIN CONCENTRATION AND HOMOGENIZATION PRESSURE ON VISCOSITY AND SEDIMENT PERCENTAGE OF A PLAIN [PDF]
Journal of Food and Dairy Sciences, 2004 Acidic milk was prepared from skim milk powder that reconstituted in water to give 17% MSNF and the resultant milk was heated before culturing with L. delbmeckii subsp bulgaricus and S. salvarius subsp. them'ophilus.
A. Gad
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Documenta Praehistorica, 2013 The ability to digest milk during adulthood (lactase persistence) is a genetically determined trait present only in humans. Its origin and diffusion are correlated with the development of pastoralism and the consumption of fresh milk.
Michela Leonardi
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CyTA - Journal of Food, 2019 Inulin and fish oil rich in omega-3 fatty acid were applied to yoghurt, kefir, and smearcase made from goat and sheep milk, and their impact on fatty acid composition was investigated at 8°C throughout 40 days.
Attila Kiss +6 more
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