Results 11 to 20 of about 19,351 (202)
Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage [PDF]
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 +2 more sources
Use of whey powder and skim milk powder for the production of fermented cream [PDF]
Food Science and Technology, 2016 This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used.
Akal, Ceren, Yetisemiyen, Atila
openaire +5 more sources
Jurnal Ilmu dan Teknologi Hasil Ternak, 2023 Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim ...
Dedes Amertaningtyas +3 more
doaj +3 more sources
Physical characterization of whole and skim dried milk powders [PDF]
Journal of Food Science and Technology, 2017 The lack of updated knowledge about the physical properties of milk powders aimed us to evaluate selected physical properties (water activity, particle size, density, flowability, solubility and colour) of eleven skim and whole milk powders produced in Europe. These physical properties are crucial both for the management of milk powder during the final
Alessandro Pugliese +5 more
openaire +4 more sources
Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production. [PDF]
J Food Sci Technol, 2019 The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21.
Yıldız N, Bakırcı I.
europepmc +6 more sources
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
Characterization of microplastics in skim-milk powders [PDF]
Journal of Dairy ScienceThe diffusion of microplastics in the food supply chain is prompting public concern as their impact on human health is still largely unknown. The aim of this study was to qualitatively and quantitatively characterize microplastics in skim-milk powder samples (n = 16) from different European countries (n = 8) through Fourier-transform infrared ...
Visentin E. +7 more
core +7 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
DairyBoth hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity.
Achyut Mishra +3 more
doaj +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