Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods [PDF]
Foods, 2023 In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile ...
Yongzhen Gou +5 more
doaj +5 more sources
A Rapid RPA-CRISPR/Cas12a Detection Method for Adulteration of Goat Milk Powder [PDF]
Foods, 2023 Because of the serious adulteration of goat milk, the rapid on-site detection of goat milk powder adulteration is needed. In this study, the CRISPR/Cas12a detection system combined with recombinase polymerase amplification (RPA) was employed to ...
Shuqin Huang +5 more
doaj +3 more sources
Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties. [PDF]
FoodsProtein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to ...
Li Q +7 more
europepmc +2 more sources
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms [PDF]
Foods, 2023 The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were analyzed in the research,
Jakub Biegalski, Dorota Cais-Sokolińska
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Sensory trial of camel milk powder among pastoralist communities of the Somali Region, Ethiopia. [PDF]
PLoS ONEBackgroundCamel milk is a vital source of nutrition for people living in many arid and semi-arid regions. Camel milk powder offers a valuable opportunity for the dairy industry to develop and launch innovative products in the milk and dairy market ...
Ahmed Mohammed Ibrahim +13 more
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Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder
Molecules, 2012 Certain aldehyde and ketone compounds can be used as indicators, at a molecular level, of the oxidized flavor of milk powder instead of sensory evaluation.
Weijun Wang, Lanwei Zhang, Yanhua Li
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Journal of Dairy Science, 2019 The quality of milk powder can decrease during storage. In this study, the characteristics of 12 kinds of commercial milk powder from China were investigated.
Yanhua Li, Liang Guo
exaly +2 more sources
Comparative analysis of the nutritional composition, digestibility, metabolomics profiles and growth influence of cow, goat and sheep milk powder diets in rat models [PDF]
Frontiers in NutritionIntroductionThe diversity of dairy products and the increasing consumption levels have led to a growing interest in goat and sheep milk, which are rich in essential nutrients and functional components.
Chun Yang +9 more
doaj +2 more sources
Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization [PDF]
Food Chemistry: XGoat milk was directly freeze-dried into milk powder after freezing and then sterilized using UV-C radiation to produce low-dose, medium-dose and high-dose UV-C radiation sterilized freeze-dried goat milk powder (LGP, MGP and HGP).
Zhezhe Yu +3 more
doaj +2 more sources
Penetration Depth Measurement of Near-Infrared Hyperspectral Imaging Light for Milk Powder
Sensors, 2016 The increasingly common application of the near-infrared (NIR) hyperspectral imaging technique to the analysis of food powders has led to the need for optical characterization of samples.
Min Huang +7 more
doaj +3 more sources