Results 1 to 10 of about 18,779 (212)
Shipin gongye ke-jiTo investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN +6 more
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Prevalence of Spore-Forming Bacteria Associated with the Processing of Milk and Dairy Products Processing in Mansoura City [PDF]
Journal of Food and Dairy Sciences, 2018 Spore forming bacteria are heat resistance organisms able to survive and germinating in milk and heat treated dairy products . They could detreriorate the quality of dairy products by producing proteolytic and lipolytic enzymes under refrigeration ...
D. Motee +3 more
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Agritech, 2018 Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer.
Mohamad Djali +2 more
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LATE-GAS PROBLEM IN PROCESSED CHEESE [PDF]
Veterinary Medical Journal - Giza, 1994 Forty random samples of returned blowed processed chesse of age ranged from 3-4 months as well as forty samptes of milk powder uscd for its manufacture were examined bacteriologically for incidence of clostridia.
A NAZEM, I AMAN
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Journal of Food Quality, 2018 By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%,
Amnah M. A. Alsuhaibani
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KAJIAN PENGGUNAAN WHEY BUBUK SEBAGAI PENGGANTI SUSU SKIM BUBUK DALAM PENGOLAHAN SOFT FROZEN ES KRIM
Jurnal Ilmu-Ilmu Peternakan, 2010 The objectives of this research were to determine effect of substitution level of skim milk powder with whey powder on the quality of soft frozen ice cream and as an information for practician and industry related the research product. The materials of
M. E. Sawitri, A. Manab, M. Huda
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Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder
Journal of Applied Food TechnologyThis study aimed to evaluate the effect of skim milk powder incorporation on the microbiological, physicochemical, and sensory characteristics of egghurt, a fermented egg-based product.
Fariz Nurmita Aziz +2 more
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IDENTIFICATION OF AUTHENTICITY OF MILK POWDER USING THERMAL ANALYSIS AND ELECTRON MICROSCOPY [PDF]
Техника и технология пищевых производств, 2017 Possibility of application of methods of scanning electron microscopy and the combined method of thermal analysis including differential thermal analysis and thermogravimetry to identify the authenticity of dried whole and nonfat milk has been studied ...
Budanina L.N. +2 more
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Jurnal Ilmu dan Teknologi Hasil TernakSkim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity ...
Dedes Amertaningtyas +5 more
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Jurnal Teknologi PertanianAdding fillers to kefir improves the stability and physical properties of kefir, so as to produce good kefir powder from the drying process. This study was conducted to determine the effect of skim milk addition as filler with different concentrations (0%
Heni Rizqiati, Edi Prayitno, Meri Andani
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