Heat-Induced Milk Gels. IV. Nutritional Evaluation
نویسندگان
چکیده
منابع مشابه
Milk Urea Nitrogen - A Nutritional Evaluation Tool?
protein nutritional status of dairy cows. Milk urea nitrogen reflects the amount of urea found in milk and these values are closely correlated with the concentration of urea found in the blood. MUN values should not be used by themselves when evaluation a herd’s feeding program but can be used in conjunction with evaluating milk production records, feeding management practices, and dry matter, ...
متن کاملThe effect of heat treatment on the nutritional value of milk and milk products
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...
متن کاملThe effect of heat treatment on the nutritional value of milk and milk products
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...
متن کاملEffect of pH on Structural Properties of Heat-Induced Whey Protein Gels
Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
متن کاملSensory and Nutritional Evaluation of Coconut-Natural Milk Blend
Coconut milk was prepared by grinding coconut with water and straining through muslin cloth. To improve total solids and protein contents of coconut milk, various temperatures and pH levels of extraction water were investigated. Coconut milk prepared by grinding coconut with hot water (80C) at pH 8 contained highest solids and proteins. The coconut milk was then blended with various percentages...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1972
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(72)85626-1