Results 41 to 50 of about 19,351 (202)
Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process [PDF]
, 2019 The experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and ...
O'Brien, Bernadette +4 more
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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
doaj +1 more source
Characteristics of Japanese Handmade Noodles Containing Milk or Skim Milk Powder [PDF]
, 1995 Effects of addition of milk or skim milk powder (SM powder) to Japanese handmade noodles on characteristics of the noodles were investigated. The results were as follows. 1. Excepting the dough containing 4.3% SM powder, firmness and cohesiveness of the
Ikawa, Yoshiko
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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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Bacillus cereus Contamination in Skim Milk Powder
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1984 The distribution of B. cereus in 302 samples of domestic skim milk powder was surveyed, and the results obtained were as followed.1. Total bacterial counts were less than 300 per gram in 91% of the samples examined.2. B. cereus was isolated from 10.3% of samples and other isolates were classified as Bacillus sp. The isolation rate of B.
Akira SUZUKI +6 more
openaire +2 more sources
Thermophysical Properties of Skim and Whole Milk Powder
food preservation science, 2008 The thermal conductivity and thermal diffusivity of two kinds of milk powder (skim milk powder and whole milk powder) were measured at selected moisture contents, temperatures, and bulk densities. The transient heat flow method using a probe was used for the simultaneous determination of the thermophysical properties of each sample.
MURAMATSU, Yoshiki +3 more
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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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Heat stability of reconstituted, protein-standardized skim milk powders [PDF]
Journal of Dairy Science, 2010 We determined the effects of standardization material, protein content, and pH on the heat stability of reconstituted milk made from low-heat (LH) and medium-heat (MH) nonfat dry milk (NDM). Low-heat and MH NDM were standardized downward from 35.5% to 34, 32, and 30% protein by adding either edible lactose powder (ELP) or permeate powder (PP) from skim
V, Sikand, P S, Tong, J, Walker
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