Results 211 to 220 of about 87,638 (255)
Some of the next articles are maybe not open access.
Pediatrics, 1970
It seems incongruous that in the issue of November, 1969, there are two separate articles with regard to use of cow's milk. In the first, Drs. Berenberg, Mandell, and Fellers1, again emphasize the supposedly well known hazard of using high solute skimmed cow's milk, either boiled or non-boiled, in the treatment of acute diarrhea of infancy. The all too
H I, Goldman, P, Amadio
+7 more sources
It seems incongruous that in the issue of November, 1969, there are two separate articles with regard to use of cow's milk. In the first, Drs. Berenberg, Mandell, and Fellers1, again emphasize the supposedly well known hazard of using high solute skimmed cow's milk, either boiled or non-boiled, in the treatment of acute diarrhea of infancy. The all too
H I, Goldman, P, Amadio
+7 more sources
Journal of Colloid and Interface Science, 1997
Skim milk was acidified slowly using glucono-delta-lactone and HCl. On lowering the pH the steric stabilization of the casein micelles diminishes and as a result the micelles exhibit attractive interactions. These interactions can be quantitatively described using an adhesive hard sphere (AHS) model.
C G De Kruif
exaly +3 more sources
Skim milk was acidified slowly using glucono-delta-lactone and HCl. On lowering the pH the steric stabilization of the casein micelles diminishes and as a result the micelles exhibit attractive interactions. These interactions can be quantitatively described using an adhesive hard sphere (AHS) model.
C G De Kruif
exaly +3 more sources
Acta Paediatrica, 1977
Abstract Ninety‐four infants were enrolled at 112 days of age in a study of food intake and growth and 88 were considered to have completed satisfactorily the planned 56 days of observation. The infants lived at home. Feedings consisted of a commercially available formula (Similac, 67 kcal/100 ml) or a slightly modified skim milk (Formula 305, 36 kcal ...
S J, Fomon +4 more
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Abstract Ninety‐four infants were enrolled at 112 days of age in a study of food intake and growth and 88 were considered to have completed satisfactorily the planned 56 days of observation. The infants lived at home. Feedings consisted of a commercially available formula (Similac, 67 kcal/100 ml) or a slightly modified skim milk (Formula 305, 36 kcal ...
S J, Fomon +4 more
openaire +2 more sources
British Food Journal, 2005
PurposeThe aim of this research is the evaluation of the profile of peptides isolated from skim milk hydrolysates.Design/methodology/approachFive hydrolysates were prepared using a protease from Aspergillus Oryzae (AO) separately or in combination with papain (PA) in different reaction times.
Daniella Cristine Fialho Lopes +2 more
openaire +1 more source
PurposeThe aim of this research is the evaluation of the profile of peptides isolated from skim milk hydrolysates.Design/methodology/approachFive hydrolysates were prepared using a protease from Aspergillus Oryzae (AO) separately or in combination with papain (PA) in different reaction times.
Daniella Cristine Fialho Lopes +2 more
openaire +1 more source
Subject: ‘Skim milk’ Technology of skimmed milk evaporation
International Journal of Dairy Technology, 1981The paper seeks to show how the requirements of skimmed milk concentration are met in modern evaporators and how the type of plant used has developed over the years, the falling film tubular evaporator now being virtually standard. Very economical operation is now possible with sophisticated multiple‐effect plants with thermocompression, and further ...
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Distribution of Kappa-Casein in Skim Milk
Nature, 1959RECENTLY, it has been reported that, by differential centrifugation of skim milk, one may obtain casein fractions which differ in their stability toward calcium but which appear identical by electrophoretic analyses1. Since the casein micelles are stabilized by kappa-casein2 and this component is not readily detected by electrophoretie analysis, it ...
R A, SULLIVAN +2 more
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Deterioration on Storage of Dried Skim Milk
Nature, 1946HENRY and Kon1,2 found, by the method of Ax Mitchell3,4, that the biological value of the proteins oya, bulk of dried skim milk stored at room temperature under conditions which did not exclude atmospheric moisture gradually deteriorated from 88.5 wien the powder was a year and a half old to 71-lythree years later.
KATHLEEN M. HENRY +4 more
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International Journal of Dairy Technology, 1981
A ‘structural surplus’ of skimmed milk solids exists within the EEC. Through various disposal schemes this has been effectively disguised. But with 15 per cent of the total EEC budget allocated to such disposal schemes, milk producers should help to solve this problem.
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A ‘structural surplus’ of skimmed milk solids exists within the EEC. Through various disposal schemes this has been effectively disguised. But with 15 per cent of the total EEC budget allocated to such disposal schemes, milk producers should help to solve this problem.
openaire +1 more source
Fractionation of proteins in reconstituted skim‐milk
Food / Nahrung, 1987AbstractProperties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved.
M M, Omar, Z, Smietana
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Spoilage patterns of skim and whole milks
Journal of Dairy Research, 2002The reason for the reported difference in spoilage behaviour of skim and whole pasteurised milks was investigated. The rates of growth of psychrotrophic bacteria were not significantly different in the two milks and the bacterial types, all pseudomonads, present at spoilage were also similar.
Deeth, H. C. +3 more
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