Results 51 to 60 of about 19,351 (202)
Journal of Dairy Science: Incretins such as glucagon-like-peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) play crucial roles in postprandial glucose management.
Mona Landin-Olsson +3 more
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Current Research in Food Science, 2021 The dynamics of β-casein and casein micelles in the reconstitution of skim milk were revisited in this study. β-casein migrates into casein micelles upon an increase in temperatures due to an increase in the hydrophobic effect and lower calcium-phosphate
Anouk Lie-Piang +4 more
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THE USE OF DIFFERENT TYPES OF SKIM MILK POWDER IN MAKING YOGHURT FROM GOAT’S MILK [PDF]
Journal of Food and Dairy Sciences, 2010 Goat’s milk yoghurt (GMY) was manufactured without (the control) or with fortification of milk with cow’s skim milk powder (CSMP) or goat’s skim milk powder (GSMP) to 14 and 16 % TS content.
Eman Ibrahim
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Properties of Ultrafiltered Skim Milk Retentate Powders
Journal of Dairy Science, 1986 Abstract Spray-dried and freeze-dried ultrafiltered skim milk retentate powders were obtained from mechanically separated whole milk ultrafiltered retentates previously concentrated to 2:1, 3:1, and 4:1 total protein. Resulting powders, analyzed for composition, quality, storage stability, and functionality, were compared with conventional spray ...
R. Jimenez-Flores, F.V. Kosikowski
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EFFECT OF SOME ADDITIVES TO MULBERRY LEAVES ON LARVAL HAEMOLYMPH OF SILKWORM (Bombyx mori L.) [PDF]
Journal of Plant Protection and Pathology, 2010 Three levels (5, 10 and 15 gm) of ten powders and three concentrations (0.5%, 1% and 2%) of six liquids were used with mulberry leaves for feeding of 4th and 5th instars of local and imported silkworm. Their effects were studied on total soluble solids %
Heba Abdel-Karim +3 more
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IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY [PDF]
Journal of Food and Dairy Sciences, 2013 The aim of this study was to develop properties of white cheese spread by using various ingredients. Seven treatments of cheese were manufactured from different ratios of quark, Ras, Cheddar, precooked cheeses, skim milk powder, whey powder, palm and ...
M. Hamad, M. Ismail
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Steam-jet agglomeration of skim milk powders: Influence of process parameters [PDF]
Drying Technology, 2018 Steam-jet granulation is a process used in the dairy industry to produce instant agglomerated milk powder. The agglomerate growth process includes wetting of the particle surface, collisions of sticking particles and consolidation of the agglomerates by drying.
Person, Mathieu +5 more
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Prevalence of Spore-Forming Bacteria Associated with the Processing of Milk and Dairy Products Processing in Mansoura City [PDF]
Journal of Food and Dairy Sciences, 2018 Spore forming bacteria are heat resistance organisms able to survive and germinating in milk and heat treated dairy products . They could detreriorate the quality of dairy products by producing proteolytic and lipolytic enzymes under refrigeration ...
D. Motee +3 more
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Shipin gongye ke-jiTo investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN +6 more
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Agritech, 2018 Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer.
Mohamad Djali +2 more
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