EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE.
نویسندگان
چکیده
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 ...
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Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition
Milk protein concentrate (MPC) powders offer a great potential for use in an array of food applications because of their nutritional and functional values. However, MPC powders with protein content ≥80% (MPC80) exhibit poor solubility and hence restrict their potential use. The objective of this study was to determine the impact of adding salt during the diafiltration stage of MPC80 manufacture...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2015
ISSN: 2090-3731
DOI: 10.21608/jfds.2015.48812