Results 81 to 90 of about 19,351 (202)

Influence of skim milk and whey powder addition on viscosity and senzory properties of stirred yogurt

, 2012
U radu je ispitivan utjecaj dodatka obranog mlijeka u prahu (OMP), sirutke u prahu (SUP) ili njihove kombinacije (M+S) na viskoznost i senzorska svojstva tekućeg jogurta. Istraživanje je obuhvatilo tri uzorka: 1% OMP, 1% SUP i 1% M+S (0,5% OMP i 0,5% SUP)
Legac, Ana
core  

Usage of carrageenan, pectin and the skim cow milk powder in the preparation of skim goat milk yogurt

, 2019
O leite de cabra é uma opção interessante para a produção de derivados lácteos, principalmente, o iogurte, porque este apresenta elevado valor nutricional e exige baixo investimento para o pequeno produtor de caprinos.
Bruzantin, Fabiana Pereira
core   +1 more source

Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality

Acta Universitatis Cibiniensis. Series E: Food Technology
This study aims to optimize the utilization of whey, a significant dairy by-product from paneer production, in whey-based yogurt preparation. The primary goal is to identify the optimal ratio of skim milk powder and stabilizer (pectin) to minimize ...
Khadka Sabina, Timsina Anju
doaj   +1 more source

Consumed Foodstuffs Have a Crucial Impact on the Toxic Activity of Enteropathogenic Bacillus cereus

Frontiers in Microbiology, 2018
Enteropathogenic Bacillus cereus cause diarrhea due to the production of enterotoxins in the intestine. To start this process, spores have to be ingested together with contaminated food and survive the stomach passage.
Claudia Da Riol, Richard Dietrich, Erwin Märtlbauer, Nadja Jessberger   +3 more
doaj   +1 more source

Production and some properties of Bifighurt made from goat milk and cow-goat milk mixtures by ultrafiltration and addition of skim milk powder

, 2003
In this study; bifighurts were produced from goat milk (A), mixtures of 70% cow - 30% goat milk (B), 50% goat - 50% cow milk (C), and stored 14 d at +/- 4 degrees C. Two concentration methods, ultrafiltration (UF) and skim milk powder addition (MP), were
Kilic, S, Uysal, H, Akbulut, N, Kesenkas, H, Kavas, G   +4 more
core  

Draft Genome Sequences of Bacillus licheniformis and Bacillus paralicheniformis Strains Isolated from Irish Skim Milk Powder. [PDF]

Microbiol Resour Announc, 2023
Lourenco A, Li F, Quijada NM, Duffy G, Tobin JT, Butler F, Jordan K, O'Brien T.   +7 more
europepmc   +1 more source

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

Foods
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were compared to those of traditional Spray Drying (SD).
María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G. Murphy   +7 more
openaire   +3 more sources

Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

International Journal of Food Studies, 2012
High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared.
Lilian A Gogo, Kennedy O. Gogo, Peter L. Shalo, Symon Maina Mahungu   +3 more
doaj   +1 more source

Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration. [PDF]

Food Sci Anim Resour, 2022
Seo CW.
europepmc   +1 more source

High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin. [PDF]

Pharmaceuticals (Basel), 2023
Letona A, Ahn S, An S, Yun D, Kim YR, Muralles M, Chung D.   +6 more
europepmc   +1 more source