Results 11 to 20 of about 99,581 (256)
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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Oxysterols in stored powders as potential health hazards
Scientific Reports, 2021 Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic ...
Sylwia Chudy, Joanna Teichert
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Assessing and Quantifying the Surface Texture of Milk Powder Using Image Processing
Foods, 2022 Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties ...
Haohan Ding +3 more
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Price changes of dairy products in the European Union
Agricultural Economics (AGRICECON), 2021 This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted
Aneta Bełdycka-Bórawska +8 more
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Physicochemical Properties and Surface Composition of Infant Formula Powders Made from Different Milks [PDF]
Shipin Kexue, 2023 This study was conducted in order to explore the influence of different milks on the stability of infant formula milk powder. The physicochemical properties of infant formula milk powders made from goat milk and cow milk such as moisture content, water ...
LI Meng, YIN Qianlong, GAO Wenhao, WANG Xiaodi, TENG Xiangyu, LIU Ning
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Production of Functional Soft Cheese and Studying its Chemical and Sensory Evaluation Properties
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2021 This study design to produce of functional cheese by these parameters: (A) control using raw bovine milk (without any additive), (B) Al-mudhish skim milk powder, (C) Landoz skim milk powder, (D) Regiliat skim milk powder, (E) Spray skimmed milk and 2 ...
Mariam M. Ghazal +2 more
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QUALITY OF YOGHURT MADE FROM BUFFALO MILK AND RETENTATE AS AFFECTED WITH THE FORTIFICATION WITH SKIM MILK POWDER AND RETENTATE POWDER. [PDF]
Journal of Food and Dairy Sciences, 2009 Yoghurt was made from buffalo milk in the presence of different levels of skim milk powder and retentate powder . The retentate was also used in making yoghurt by reconstituting it to obtain the same composition of buffalo milk , and by the ...
M. D. Abd El-Aziz +3 more
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Some Heavy metals elements in milk powder samples collected from Baghdad markets
Al-Mustansiriyah Journal of Pharmaceutical Sciences, 2018 powder milk is an important foodstuff and beneficial to human health. Thirty random milk powder samples of different trade marks (Rawan® limit full milk powder), (Dielac® milk powder) and ( Fresh instant milk powder) were collected from different ...
Khalid Nassif Jassim +1 more
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Molecules, 2022 Food ingredient adulteration, especially the adulteration of milk and dairy products, is one of the important issues of food safety. The large price difference between camel milk powder, ovine, and bovine milk powder may be an incentive for the ...
Xiaoyun Wu +4 more
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Foods, 2020 In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk.
Sae-Byuk Lee +2 more
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