Results 21 to 30 of about 29,288 (219)

Production and Selected Properties of Bioghurt Made from Goat Milk and Cow–Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder [PDF]

International Journal of Food Properties, 2004
Abstract In this study, bioghurt was produced from goat milk (A) and 70% goat–30% cow (B), 50% goat–50% cow milk (C) mixtures, and stored 14 days at 4 ± 1°C. Two concentration methods of ultrafiltration (UF) and skim milk powder addition (MP) were applied to milk mixtures, therefore six different bioghurt samples were obtained.
Kavas G., Uysal H., Kilic S., Akbulut N., Kesenkas H.   +4 more
openaire   +1 more source

RESPON IMUN MUKOSA DAN SELULER PADA TIKUS YANG DIBERI BUBUK SUSU KAMBING DENGAN INFEKSI Salmonella Typhimurium [Mucosal and Cellular Immune Response of Rat Given Goat Milk Powder and Infected with Salmonella Typhimurium]

Jurnal Teknologi dan Industri Pangan, 2013
Goat milk contains bioactive proteins and oligosaccharides which can act as immunomodulators and prebiotics respectively. The objectives of this study were to determine the effect of giving goat milk powder on mucosal immune response (sIgA/secretory ...
Eni Harmayani3), Madarina Julia2), Nurliyani1)*, Endang Baliarti1)   +3 more
doaj   +1 more source

Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels

Heliyon, 2023
Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger.
Shweta Rathee, Ankur Ojha, Kshitij RB. Singh, Vinkel Kumar Arora, Pramod Kumar Prabhakar, Shekhar Agnihotri, Komal Chauhan, Jay Singh, Shruti Shukla   +8 more
doaj   +1 more source

HS-SPME-GC-MS Analysis of Volatile Compounds in Whole-Fat Cow and Goat Milk Powder during Accelerated Oxidation [PDF]

Shipin Kexue
In order to investigate the changes of flavor substances in whole-fat cow and goat milk powder during storage, the volatile compounds of whole-fat cow and goat milk powder during accelerated oxidation were analyzed using headspace solid-phase ...
XUE Haiyan, LI Xinyu, MENG Yi, HE Baoyuan, ZHANG Lei, LIU Xiaofeng, MA Jun
doaj   +1 more source

Identification of goat milk powder by manufacturer using multiple chemical parameters [PDF]

Journal of Dairy Science, 2016
Concentrations of multiple elements and ratios of stable isotopes of carbon and nitrogen were measured and combined to create a chemical fingerprint of production batches of goat whole milk powder (WMP) produced by different manufacturers. Our objectives were to determine whether or not differences exist in the chemical fingerprint among samples of ...
Rebecca J, McLeod, Colin G, Prosser, Joshua W, Wakefield   +2 more
openaire   +2 more sources

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Journal of Dairy Science, 2022
: As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries.
Xueru Zhang, Chunyan Qiao, Shangchen Fu, Yang Jiao, Yongfeng Liu   +4 more
doaj   +1 more source

Benefit of Lactose Concentration between Goat’s Milk and Commercialized Powder Milk

Journal of Food Processing & Technology, 2017
Even though goat’s milk naturally has lower lactose than cow’s milk (~4.39% compared to 4.51%), when it's consumed in a large amount, those intolerant to lactose may suffer several inconvenient symptoms, such as bloating, nausea, and diarrhoea. Previous study had established that a high level of lactose removal from goat’s milk could be attained by 10 ...
Zainul Abidin, Nur Sofuwani, Hussain, Siti Aslina, Mustapa Kamal, Siti Mazlina   +2 more
openaire   +1 more source

PRODUKSI DAN EVALUASI KUALITAS SUSU BUBUK ASAL KAMBING PERANAKAN ETTAWA (PE) [Production and Quality Evaluation of Ettawa-Crossbred Goat Milk Powder]

Jurnal Teknologi dan Industri Pangan, 2012
The objective of this study was to produce milk powder from Ettawa-crossbred goat milk and subsequently evaluate the quality of the products. The raw material used was Ettawa-crossbred goat fresh milk with total solid, lactose, fat, and protein content ...
I Gede Suparta Budisatria, Rina Chulaila, Afina Viyunnur Rachmawati, Widodo*   +3 more
doaj   +1 more source

Rapid Detection of Goat Milk Mixed with Bovine Milk and Infant Goat Milk Formulas Mixed with Bovine Whey Powder by NIRS Fingerprints

, 2022
Abstract The fingerprints of goat milk and infant goat milk formulas were established based on near-infrared spectroscopy (NIRS). In addition, the fingerprint-based principal component analysis (PCA) was used to identify infant goat milk formulas at different stages, whether goat milk was mixed with bovine milk, and whether goat milk formulas ...
Yongji HE, Wanjun ZENG, Yuxuan ZHAO, Xinpeng ZHU, Hongchang WAN, Meng ZHANG, Zhicheng LI   +6 more
openaire   +1 more source

Sensorial evaluation of ice-cream elaborated with goat milk/
Avaliação sensorial de sorvetes elaborados com leite de cabra

Semina: Ciências Agrárias, 2006
The objective of this work was to evaluate sensory and economically formulations obtained from of goat powder milk, vegetable fat and strawberry aroma.
Honório Domingos Benedet, Elane Schwinden Prudêncio, Simone Cristina Pedrollo Lora   +2 more
doaj   +1 more source