Consumer Evaluation of Two-Percent Milk Containing Added Feed-Flavor
نویسندگان
چکیده
منابع مشابه
Evaluation of feed grains with dried skim milk and added carbohydrate sources on weanling pig performance.
Two experiments were conducted to evaluate the effects of 1) two grain mixtures and 2) various carbohydrate sources and levels fed to weanling pigs during the initial 2 wk postweaning. A total of 720 crossbred pigs were weaned at 23 +/- 2 d of age at an average BW of 5.8 kg. In Exp. 1, a 2 x 3 factorial experiment in a randomized complete block design was conducted in 12 replicates. Treatment d...
متن کاملEvaluation of Flavor and Aroma Compounds Present in Kefir
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
متن کاملFeed preferences and performance of nursery pigs fed diets containing various inclusion amounts and qualities of distillers coproducts and flavor.
We evaluated the preferences of nursery pigs for diets containing increasing distillers dried grains with solubles (DDGS), varying in color, or high-protein distillers dried grains (HP-DDG) and the effects of flavor supplementation on pig preference and growth performance. In Exp. 1 through 5, diet preference was determined in weanling pigs adjusted to a commercial diet for at least 10 d, and t...
متن کاملFlavor Release Evaluation
The perceived taste of food is related to both the flavor of the food and as well as the texture. The human mouth is able to ascertain and describe food texture in terms of hardness, adhesiveness, cohesiveness, brittleness, elasticity, gumminess, and chewiness. These parameters can be defined using a mechanical testing machine as shown in Fig. 1. At the same time, the flavors of food released d...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1977
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(77)84036-8