Interactions of milk proteins during the manufacture of milk powders
نویسندگان
چکیده
منابع مشابه
Effects of milk powders in milk chocolate.
The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effe...
متن کاملHealth-Related Aspects of Milk Proteins
Milk is an important component of a balanced diet and contains many valuable constituents. A considerable part of the milk healthbenefits is related to its proteins, not only for their nutritive value but also for their biological properties. Scientific evidence suggests that anticarcinogenic activities, antihypertensive properties, immune system modulation, and other metabolic features of milk...
متن کاملHealth-Related Aspects of Milk Proteins
Milk is an important component of a balanced diet and contains many valuable constituents. A considerable part of the milk healthbenefits is related to its proteins, not only for their nutritive value but also for their biological properties. Scientific evidence suggests that anticarcinogenic activities, antihypertensive properties, immune system modulation, and other metabolic features of milk...
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in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
The Nutritive Value Op Skim-milk Powders, with Special Reference to the Sensitivity of Milk Proteins to Heat '
In the commercial dehydration of raw Kquid skim milk the immediate practical objective is the production of a dry powder that may be conveniently stored and readily transported. The agency of dehydration is heat. In the merchandising of these powders emphasis is placed upon their high nutritive value, particularly as sources of protein, of calcium, and of vitamin G. It is commonly, if tacitly, ...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2007
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2007014