Manufacture of Acid Gels from Skim Milk Using High-Pressure Homogenization
نویسندگان
چکیده
منابع مشابه
Sensorial Characteristics Of Goat Milk Cheeses Made From Ultra High-Pressure Homogenization-Treated Milk
Ultra-high pressure homogenization (UHPH) is one of the most promising alternatives to traditional thermal treatment of food preservations and diversification. However, little research exists on the sensory characteristics of milk cheeses made from UHPH-treated milk. The aim of the current work was to study the effect of UHPH in goat milk at a pressure of 200 MPa on the sensorial characteristic...
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Milk is a highly consumed product worldwide mainly because of nutrient content, but this rich composition associated to pH and water activity makes the milk an ideal medium for microbial growth. The thermal process is usually applied to guarantee microbial stability of milk, however, the heat promotes undesirable changes in the milk sensory and nutritional characteristics. Therefore, recent res...
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Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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Nutraceutical products make up the fastest growing segment of the U.S. food industry. Conjugated linoleic acid (CLA) occurs naturally in milk at low levels and is an anticarcinogen. Research indicates that concentrations of 1 to 3 g CLA/day would provide protective anticarcinogenic benefits. Increased levels of CLA in fluid milk would produce a nutraceutical dairy beverage. The objectives of th...
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The purification of a lipase from skim milk is described. The enzyme had the characteristics of a lipoprotein lipase, i.e. its activity against emulsified long chain triglyceride was stimulated more than ZO-fold by addition of suitable amounts of serum to the assay system and the activity was almost completely inhibited by 1 M NaCl. After an initial fractionation of the skim milk, the main puri...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2008
ISSN: 0022-0302
DOI: 10.3168/jds.2008-1321