منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
متن کاملSterols 1. Cholesterol and Cholesterol Esters
In animal tissues, cholesterol (cholest-5-en-3β-ol) is by far the most abundant member of a family of polycyclic compounds known as sterols (see also our web pages on plant sterols, oxysterols, etc.). It can also be described as a polyisoprenoid or a triterpene because of its biosynthetic origin. It was first recognized as a component of gallstones as long ago as 1770, while the great French li...
متن کاملSterols 1. Cholesterol and Cholesterol Esters
In animal tissues, cholesterol (cholest-5-en-3β-ol) is by far the most abundant member of a family of polycyclic compounds known as sterols (see also our web page on plant sterols). It can also be described as a polyisoprenoid or a triterpene. It was first recognized as a component of gallstones as long ago as 1770, while the great French lipid chemist Chevreul isolated it from animal fats in 1...
متن کاملFertility of Bull Semen Frozen in Skim Milk Diluent
In Victoria the usual diluent for deep frozen bull semen consists of a mixture of egg yolk, sodium citrate and glycerol. The semen is equilibrated in this mixture for 17 hours prior to freezing. O’Dell and Almquist (1957), and Amman and Almquist (1957) found that survival of spermatozoa as assessed by motility was increased when the semen was diluted with a mixture of glycerol, fructose and ski...
متن کاملFortification of fluid skim milk with conjugated linoleic acid ( CLA
Nutraceutical products make up the fastest growing segment of the U.S. food industry. Conjugated linoleic acid (CLA) occurs naturally in milk at low levels and is an anticarcinogen. Research indicates that concentrations of 1 to 3 g CLA/day would provide protective anticarcinogenic benefits. Increased levels of CLA in fluid milk would produce a nutraceutical dairy beverage. The objectives of th...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1980
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(80)82928-6