Results 31 to 40 of about 18,779 (212)
EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2010 Ricotta cheese made from sweet or salted Ras cheese whey coagulated with heat and direct acidification with acetic and lactic acid to pH 5.8-5.9 at 87.88°c, It was previously mentioned that cheese made by acetic acid achieved a higher total score ...
M. Refaey, E. El-Sokkary, M. Gomaa
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Voltamperometric Discrimination of Urea and Melamine Adulterated Skimmed Milk Powder [PDF]
Sensors, 2012 Nitrogen compounds like urea and melamine are known to be commonly used for milk adulteration resulting in undesired intoxication; a well-known example is the Chinese episode occurred in 2008. The development of a rapid, reliable and economic test is of relevance in order to improve adulterated milk identification.
Astrid Hilding-Ohlsson +4 more
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A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE. [PDF]
Journal of Food and Dairy Sciences, 2015 The objective of this study was to compare between wheyless cheese and traditional soft cheese made from buffalo’s milk. The chemical composition of cheese was also demonstrated as the ripening period progressed.
R. Hassabo, H. Hattem
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Skim Milk Powders and Experimental Rat Caries
Experimental Biology and Medicine, 1953 SummaryPrevious studies on experimental rat caries suggested the possibility of a relation between heat-processed cereal foods and dental caries etiology. Continuing this type of study, the cariogenic role of heat-processed skim milk powders, has been investigated.
F J, MCCLURE, J E, FOLK
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A process optimization approach for microwave vacuum drying of concentrated skim milk
Journal of Dairy Science, 2022 : Microwave vacuum drying (MVD) of concentrated skim milk and its resulting powder properties have been studied to a very limited extent. To explore the potential of this technology for the manufacture of milk powder, MVD of concentrated skim milk (37.5%
Joseph Dumpler, Carmen I. Moraru
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Antioxidants, 2022 This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion.
Danijel D. Milinčić +6 more
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HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET [PDF]
Journal of Food and Dairy Sciences, 2005 Different samples of imported full and skim milk powder in the Egyptian market were evaluated. The samples were analysed to study chemical composition (moisture, total solids, fat, lactose, protein and ash), and some functional properties as ...
Neimat Elewa, E. Galal, Salwa Aly
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Coagulation and proteolysis of high-protein milks in the gastric environment
Journal of Dairy Science, 2023 : Gastric digestion of 2 commercial ultrafiltered milks and milk enriched with skim milk powder (to simulate concentration by reverse osmosis) was investigated and compared with the digestion of nonconcentrated milk.
Sophie Lamothe, Michel Britten
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products.
Wei Ng See, Sulaiman Rabiha
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Impact of a Novel Nano-Protectant on the Viability of Probiotic Bacterium Lactobacillus casei K17
Foods, 2021 Probiotics are considered as desirable alternatives to antibiotics because of their beneficial effects on the safety and economy of farm animals. The protectant can ensure the viability of probiotics, which is the prerequisite of the beneficial effects ...
Jinsong Wang, Lanming Chen
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