Changes of Calcium Phosphate Partition and Heat Stability During Manufacture of Sterilized Concentrated Milk

effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry

چکیده ندارد.

Amino-acid content of raw and heat-sterilized cow's milk.

It is well known that the nutritive value of milk proteins is reduced by heating, for example when milk is brought to, and kept for some time at, its boiling point. The reduction may be due either to the breakdown of certain amino acids under the influence of heat, or to combination of amino acids with other chemical constituents of milk, as in the formation of the so-called Schiff bases due to...

Fat Separation in Evaporated Milk II. Age-Thinning Of Concentrated, Sterilized Milk

CALCIUM PHOSPHATE CEMENT: STUDY OF (BETA-TRICALCIUM PHOSPHATE, DICALCIUM PHOSPHATE AND CALCIUM CARBONATE SYSTEM

Calcium phosphate cements (CPCs), using B-tricalcium phosphate (ß-TCP, Ca3 (P04)2), dicalcium phosphate (DCP, CaHP04), calcium carbonate (Ca CO3), and hydroxylapatite (HAp, Ca10(P04)6(OH)2) as powder cement and disodium hydrogen phosphate (Na2HP04) solution as liquid component were prepared. After mixing the powder and liquid constituents, injectable and self-setting calcium phosphate cements (...

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk

The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacte...