Results 21 to 30 of about 99,581 (256)
The influence of GDL concentration on milk pH change during acid coagulation [PDF]
Journal of Agricultural Sciences (Belgrade), 2002 Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS).
Fetahagić Safet +3 more
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Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint [PDF]
Shipin KexueIn this study, a total of 138 milk tea powder samples were collected from the market of Inner Mongolia and classified into two categories based on the manufacturing process and major raw materials: traditional wet-processed and modern dry-mixed powder ...
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun
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EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE. [PDF]
Journal of Food and Dairy Sciences, 2015 Ricotta cheese was made from acidified skim milk by yogurt starter at pH 5.8- 5.9 and adding different concentration of skim milk powder and milk protein concentrate.
M. Refaey +3 more
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Mobility of lactose in Milk powders [PDF]
Food Research InternationalLactose is the major component of milk powders and is normally found to be in a glassy/amorphous state. During storage, lactose is known to participate in physicochemical processes, including crystallization on the surface and reaction with proteins such as $β$-lactoglobulin. Lactose needs to be mobile to participate in such processes.
Afrough, Armin; id_orcid 0000-0001-9923-2378 +6 more
openaire +4 more sources
The effect of vanillin and ginger powder addition on Chlorella-milk beverage [PDF]
E3S Web of Conferences, 2023 The study aimed to determine the effect of vanillin addition in the organoleptic acceptance of Chlorella-milk beverages. Besides, the protein and total phenolic content were measured in each formula.
Widyaningrum Dwiyantari +4 more
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A Raman Imaging Methodology for Non-targeted Detection of Milk Powder Authenticity Using Flow-based Discrimination Neural Network [PDF]
Shipin Kexue, 2023 A methodology for the non-targeted detection of milk powder authenticity using Raman imaging was proposed in the present study. Meanwhile, a novel flow-based discrimination neural network was developed to extract the deep feature of the Raman image of ...
XIA Qi, HE Tianlun, HUANG Zhixuan, CHEN Da
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Fibrillar aggregates in powdered milk
Journal of Dairy Research, 2023 AbstractThis research paper addresses the hypothesis that powdered milk may contain amyloid fibrils. Amyloids are fibrillar aggregates of proteins. Up to this time, research on the presence of amyloids in food products are scarce. To check the hypothesis we performed thioflavin T fluorescence assay, X-ray powder diffraction, atomic force microscopy and
Jarosław, Wawer +4 more
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Shipin gongye ke-ji, 2022 Objective: To prepare an efficient and specific antibody against Cronobacter sakazakii and its immunomagnetic beads, and establish a method of immunoenrichment combined with matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF MS) for
Hong ZHAO +12 more
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Effect of Thermal Treatment and Pasteurization on Milk Powder Quality
Техника и технология пищевых производствMilk powder is a commercial product of mass consumption. Its popularity means a variety of quality and production requirements. New methods of skimmed milk powder production are strategically important for the food industry in Russia and worldwide ...
Mohammed I. Alkadour +3 more
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Shipin gongye ke-jiAdulteration detection and origin identification of yak milk powder were essential to ensure food safety and safeguard consumer rights interests, thereby promoting the healthy development of the dairy product market. Traditional DNA detection methods and
Haiyang PENG +4 more
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