Lowfat Ice Creams from Freeze-Concentrated Versus Heat-Concentrated Nonfat Milk Solids
نویسندگان
چکیده
منابع مشابه
Concentrated Heat Sources in the Heat Conducting Rod
The paper shall demonstrate how concentrated source terms can be included by Delta functions in models with distributed parameters and, moreover, that the abstraction of sharply concentrated quantities leads to decisive numeric advantages. The system of differential equations loses its stiffness here at the method of lines. The eigenvalues of the Jacobian matrix (A-matrix) show that it becomes ...
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Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. T...
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regarding many disadvantages of traditional method to produce concentrated yoghurt, several attempts have been done for mechanization of process in industrial scale. using membrane systems especially ultra filtration is one of these methods. in this survey, method to produce direct concentrated yoghurt, fresh milk was concentrated to 19% snf by ultra filtration method then diluted to 13 and 16 ...
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We obtain an inequality on a measure of the spread in time of periodic functions that are concentrated in frequency, i.e. all but a fixed finite number of Fourier coefficients vanish with meansquared error up to . We characterize an extremal function and give an asymptotic formula for the measure of spread of this extremal function as approaches 0. We also consider the corresponding problem for...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1995
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(95)76861-8