Tailoring Freeze-Drying for Starter Cultures Preservation: A Case Study with Lactiplantibacillus plantarum [PDF]
FoodsFreeze-drying is a crucial technique for preserving bacterial strains, yet its efficiency depends heavily on the precise selection of protective agents.
Antoni Miecznikowski +3 more
doaj +2 more sources
Quinoa Flour as a Skim Milk Powder Replacer in Concentrated Yogurts: Effect on Their Physicochemical, Technological, and Sensory Properties [PDF]
Food Science and Nutrition, 2022 Mohammad Javad Varidi +2 more
exaly +2 more sources
Safety and quality aspects of whole and skimmed milk powders [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2021 Nowadays, dried milk products are highly traded and consumed all over the world, so we aimed in this study to evaluate to what extent whole and skim milk powders are safe and comply with Egyptian standards.Eighty samples of dried milk (50 whole milk powder and 30 skim milk powder) were gathered from several retailers and supermarkets for evaluation of ...
Aml S, Ibrahim +2 more
openaire +2 more sources
Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder
Mljekarstvo, 2021 This study aimed to determine the physicochemical properties and antioxidant activities of dromedary skim colostrum and milk powder produced by freeze-drying.
Olfa Oussaief +4 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Price changes of dairy products in the European Union
Agricultural Economics (AGRICECON), 2021 This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted
Aneta Bełdycka-Bórawska +8 more
doaj +1 more source
Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage
Jurnal Ilmu-Ilmu Peternakan, 2022 Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies ...
Nurliyani Nurliyani +3 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source