Frozen Homogenized Milk. III. Stability of Milk Solids Distribution in Frozen Homogenized Milk

Improving Curd-Forming Properties of Homogenized Milk

Fertility 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...

Dielectric spectroscopy study of water dynamics in frozen bovine milk.

Bovine milk is a complex colloidal liquid exhibiting a multi-scaled structure. It is of particular importance, both commercially and scientifically, to investigate both its dynamic and structural properties. In the current study we have employed the broadband dielectric spectroscopy (BDS) technique in the frequency range of 10(-1)-10(6)Hz and the temperature range of 176-230 K in order to exami...

Cholesterol Removal from Homogenized Milk with Crosslinked β-cyclodextrin by Adipic Acid

The present study was carried out to develop crosslinking of β-cyclodextrin (β-CD) using adipic acid, and to determine the optimum conditions of different factors (β-CD concentration, mixing temperature, mixing time and mixing speed) on cholesterol reduction from homogenized milk. Crosslinked β-CD was prepared with adipic acid. When the milk was treated with different conditions, the cholestero...

Evaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage

  Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...