Results 91 to 100 of about 19,351 (202)

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

Acta Universitatis Cibiniensis. Series E: Food Technology, 2019
In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of Lactobacillus casei L61 by spray drying.
Zheng Qiqi, Shu Guowei, Kou Jianbo, Cui Xiuxiu, Meng Jiangpeng   +4 more
doaj   +1 more source

Quality of Nonfat Yoghurt Made from Skim Milk Powder Reconstituted in Aqueous Extract of Moringa Leaves [PDF]

Journal of Food and Dairy Sciences
Moringa leaves have well-known health and nutritional benefits. This work aimed to study the properties of nonfat yoghurt prepared from skim milk powder reconstituted in an aqueous extract of Moringa leaves (MLE).
M. A. Ghanimah, M. Abouelnaga, A. M. Asar   +2 more
doaj   +1 more source

Amino Acid Fingerprinting of Authentic Nonfat Dry Milk and Skim Milk Powder and Effects of Spiking with Selected Potential Adulterants. [PDF]

Foods, 2022
Bhandari SD, Gallegos-Peretz T, Wheat T, Jaudzems G, Kouznetsova N, Petrova K, Shah D, Hengst D, Vacha E, Lu W, Moore JC, Metra P, Xie Z.   +12 more
europepmc   +1 more source

Particle Structure in Spray-Dried Whole Milk and in Instant Skim Milk Powder as Related to Lactose Crystallization

, 1985
The structure of instant skim milk and whole milk powders was studied by scanning electron microscopy with special respect to lactose crystallization during storage. X-ray diffraction analysis was used to confirm the crystallization.
Saito, Zenichi
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Effects of Dynamic Ultra-high Pressure on Physicochemical, Functionality and Allergenicity Properties of Skim Milk Powder

Shipin gongye ke-ji
Skimmed milk powders were widely used, but they suffer from poor solubility, difficulty in brewing and allergic reactions. Dynamic ultra-high pressure could change the structure and improve the physicochemical properties of many proteins and liquid foods.
Su YANG, Chen WANG, Xumei WANG, Yanhong SHAO, Zuohua XIE, Zongcai TU, Jun LIU   +6 more
doaj   +1 more source

Determination of Protein Interaction in Milk Protein Concentrate Powders Manufactured from pH-Adjusted and Heat-Treated Skim Milk

Foods
The influence of heating as a pretreatment on the structural and functional attributes of milk protein concentrate (MPC) powders derived from ultrafiltered/diafiltered (UF/DF) skim milk is under-reported.
Kavya Dileep, Hari Meletharayil, Jayendra K. Amamcharla   +2 more
doaj   +1 more source

Fluidized-Bed Granulation of Probiotics-Encapsulated Spray-Dried Skim Milk Powder: Effects of a Fluidizing Aid, Moisture-Activation and Dehydration. [PDF]

Foods, 2021
Lim DH, Letona A, Lee M, Lim D, Han NS, Chung D.   +5 more
europepmc   +1 more source

Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

, 2015
Whipping cream, skim milk powder and soft cheese were produced throughout the year. Whipping cream manufactured in spring and winter produced significantly higher overrun and better serum stability, and whipping time was related to buffering capacity of ...
Michael J Lewis, Chen, Biye, Alistair S Grandison, Biye Chen, Lewis, Michael, Grandison, Alistair   +5 more
core   +1 more source

Optimising the Addition of Transglutaminase in the Preparation of Sour Milk Products [1]

CHIMIA, 2002
The addition of transglutaminase in yoghurt production was examined in a diploma thesis. In comparison to the control sample, it was possible to reduce the thermal treatment of the yoghurt milk and to entirely eliminate the addition of skim milk
Lukas Wieland, Elisabeth Eugster, Pius Eberhard   +2 more
doaj   +1 more source

Internet Journal of Food Safety Probiotic Viability of Freeze Dried Synbiotic Microcapsules in Skim Milk Powder at Ambient Storage Condition

, 2011
This study investigated the probiotic viability of synbiotic skim milk powder under ambient storage condition and its effect on the quality characteristics of skim milk powder for 60 days with 6% of moisture content and 37% of relative humidity.
Shantanu Rath, Babu, V Nithyalakshmi
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