Milk Intolerance and Microbe-Containing Dairy Foods
نویسندگان
چکیده
منابع مشابه
Dairy Foods: Milk Protein and Enzymes Symposium
Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...
متن کاملDairy Foods: Perspectives on Raw Milk Cheeses
The role of extension dairy, poultry, and livestock educators is evolving rapidly; and to be relevant, we must continue to provide science-based information to an ever-broadening clientele. Campus-based specialists have remained insulated from this shifting paradigm longer than fieldbased staff that often facilitate disputes involving agriculture. Examples of conflicts involving animal agricult...
متن کاملDairy Foods: Milk Protein Fractionation Symposium
Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membran...
متن کاملDairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
متن کاملDairy Foods: Foods and Products
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 T90 Oxidation stability of milk rich in α-linolenic acid produced through duodenum infusion of high-linolenic perilla fatty acid into dairy cows. Q. S. Liu, J. Q. Wang*, D. P. Bu, E. Khas, G. Yang, L. Y. Zhou, P. Sun, and K. L. Liu, State Key Laboratory of Animal Nutrition, Institute of Animal Sc...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1987
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(87)80023-1