Dry milk-containing foods of healthy nutrition
نویسندگان
چکیده
منابع مشابه
Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v.
Lactic acid fermentation is the simplest and safest way of preserving food and has probably always been used by humans. Species such as Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, and Lactobacillus salivarius are common in the human mucosa, from the mouth to the rectum. In food, L. paracasei and L. rhamnosus are usually associated with d...
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IGF-I and increase serum GH which causes irreversible change in the partitioning of nutrients for tissue deposition. Ward et al. (1992) found that fasted cattle have higher serum cortisol concentrations than do fed cattle. Cortisol may be involved in anorexia-associated decreases in carcass weight and fatness through decreased thyroid hormone activity and increased protein catabolism. Third, cy...
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Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...
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The role of extension dairy, poultry, and livestock educators is evolving rapidly; and to be relevant, we must continue to provide science-based information to an ever-broadening clientele. Campus-based specialists have remained insulated from this shifting paradigm longer than fieldbased staff that often facilitate disputes involving agriculture. Examples of conflicts involving animal agricult...
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Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membran...
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ژورنال
عنوان ژورنال: Proceedings of the Voronezh State University of Engineering Technologies
سال: 2017
ISSN: 2310-1202,2226-910X
DOI: 10.20914/2310-1202-2017-2-148-152