Results 21 to 30 of about 87,638 (255)
SKIM-MILK TREATMENT IN DIABETES. [PDF]
The Lancet, 1873 n ...
Pavy, F. W., Wilson, James
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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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Journal of Animal Science and Technology, 2021 The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can ...
Ho-Kyung Ha +4 more
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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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Asian Pacific Journal of Reproduction, 2016 Objective: To evaluate the effect of skim milk and/or coconut milk in a glycerol-free trehalose extender to improve cryosurvival of boar spermatozoa. Methods: Sperm samples were diluted in an egg-yolk-based freezing extender containing 100 mM trehalose ...
Rukmali Athurupana, Hiroaki Funahashi
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UHT Skim Coconut Milk Production and Its Quality
SHS Web of Conferences, 2016 The current study is based upon the potential value of low-fat coconut milk in market due to increasing health concerns in people nowadays. Skim coconut milk can be used as a food ingredient that requires coconut milk flavor but excluding fat.
Khuenpet Krittiya +3 more
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Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]
Journal of Food and Dairy Sciences, 2017 Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
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Immobilized Pepsin Treatment of Skim Milk and Skim Milk Fractions
Journal of Dairy Science, 1975 Abstract Columns and batch reactors of pepsin immobilized on glass were used to study the mechanism of enzymic clotting of milk. A linear relationship existed between nonprotein nitrogen release and the logarithm of coagulation time of skim milk within limits tested.
C.L. Hicks +3 more
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