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Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
Effect of Milk Preacidification on Low Fat Mozzarella Cheese. I. Composition and Yield
low fat Mozzarella cheese preacidification yield
2008/4/1
The effect of milk preacidification with acetic or citric acid on the composition and yield of low fat Mozzarella cheese was determined. Two cheese manufacturing trials were conducted. In trial 1, thr...
Ragusano cheese is a brine-salted pasta filata cheese. Composition changes during 12 mo of aging were determined. Historically, Ragusano cheese has been aged in caves at 14 to 16°C with about 80 to 90...
Near-Infrared Spectroscopy for Dairy Management: Measurement of Unhomogenized Milk Composition
unhomogenized milk composition nearinfrared spectroscopy
2008/3/31
The potential of near-infrared spectroscopy to measure fat, total protein, and lactose contents of unhomogenized milk was studied for use in dairy management, as a new tool for on-line milk analysis i...
Fatty Acid Composition of Caprine Milk: Major, Branched-Chain, and Trans Fatty Acids
caprine milk fat gas chromatography fatty acid composition
2008/3/28
The fatty acid composition of caprine milk fat was studied using capillary gas chromatography. Milk was obtained from five goat herds belonging to different breeders in the Murcia region (Spain) and c...
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
reduced fat Mozzarella cheese fat replacer functionality
2008/3/28
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese
fat reduction Mozzarella cheese composition functionality
2008/3/28
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statisticall...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
The Digestible Amino Acid Composition of Several Milk Proteins: Application of a New Bioassay
dairy products amino acid digestibility protein quality
2008/3/28
The aim of the present study was to determine the composition of amino acids that were truly digestible in the ileum. Several bovine milk products and two soy protein products were tested using the ne...
Changes in the Composition and Meltability of Mozzarella Cheese During Contact with Pizza Sauce
Mozzarella cheese refrigerated pizza meltability
2008/3/28
Changes in pH, moisture contents, NaCl, and Ca contents and in the meltability of low moisture, part-skim Mozzarella cheese were investigated during direct contact of cheese with pizza sauce after 1, ...
Effects of Sample Age on the Suitability of Fresh Milk Samples for Instrumental Composition Analysis
fresh milk samples storage time instrumental analyses composition estimates
2008/3/28
This investigation was undertaken by the Ontario Agriculture and Food Laboratory Services Centre to determine whether the officially acceptable time for testing milk composition could be extended from...
Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties
Mozzarella cheese nonfat dry milk fortification composition functional properties
2008/3/28
The effects of fortifying milk with low heat NDM on the composition, proteolysis, and functional properties of Mozzarella cheese during 50 d of storage at 4°C were determined. Three vats (180 kg of mi...
Cheddar Cheese: Influence of Milking Frequency and Stage of Lactation on Composition and Yield
milking frequency stage of lactation cheese yield acid degree value
2008/3/27
Cheddar cheese was made from milk collected from two groups of cows milked either two or three times daily during early, mid, and late lactation. Milk from cows in late lactation had lower casein as a...
Lipid Composition of Whey Protein Concentrates Manufactured Commercially and in the Laboratory
whey protein concentrates lipids composition whey
2008/3/26
Freeze-dried whey protein concentrates, containing 35 and 75% protein and varying amounts of residual lipids, were manufactured by pretreating whey with calcium chloride and heat. These and commercial...
Effect of Milk Composition on the Partition Coefficients of Diacetyl, Acetaldehyde, and Ethanol in Acidified Milk Products
partition coefficient gas chromatographic headspace analysis acidification milk products
2008/3/23
Acidified milk samples were prepared with fat concentrations from 0 to 20% and SNF concentrations from 8 to 12%. The partition coefficients of diacetyl, acetaldehyde, and ethanol were determined in th...