Heat-Treatments Affect Protease Activities and Peptide Profiles of Ruminants' Milk
نویسندگان
چکیده
منابع مشابه
New Trends for the Evaluation of Heat Treatments of Milk
Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment for many microorganisms, including pathogens, so effective measurements aiming to ensure total microbiological safety of milk and minimize the risk to human health are needed. Milk heat treatments are the most common practices carried out to inhibit the microbial growth; therefore it is necessary to ...
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The present study was carried out to investigate the chemical, rheological and microstructure properties of camel milk Labneh. Labneh samples were manufactured from camel milk thermally treated at 63° (T1), 85° (T2) and 95°C (T3) for 30 min, whereas the control sample was manufactured from camel milk pasteurized on 72°C for 15 sec. Chemical composition of resultant Labneh samples showed that to...
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تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...
15 صفحه اولYields, phenolic profiles and antioxidant activities of Ziziphus jujube Mill. in response to different fertilization treatments.
Increasing demand for more jujube (Ziziphus jujube Mill.) production requires understanding the specific fertilization needs of jujube trees. This study was conducted to compare fruit yields, phenolic profiles and antioxidant activity of jujube in response to different fertilizers. Application of organic fertilizer appeared to enhance the phenolics and antioxidant activity accumulation of jujub...
متن کاملHeat Treatment of Milk
The aim of this chapter is to communicate the underlying principles for producing heattreated milk which is safe and of high quality, based on many years of experience which has been gained from teaching, research and troubleshooting. Although a small amount of milk is still sold as ‘untreated’ or raw, the two main heat treatments used for milk sold in the retail sector are pasteurisation and s...
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ژورنال
عنوان ژورنال: Frontiers in Nutrition
سال: 2021
ISSN: 2296-861X
DOI: 10.3389/fnut.2021.626475