Milk Lipids Symposium
نویسندگان
چکیده
منابع مشابه
Human Milk Lipids.
Human milk lipids provide the infant with energy and essential vitamins, polyunsaturated fatty acids, and bioactive components. Adding complex lipids and milk fat globule membranes to vegetable oil-based infant formula has the potential to enhance infant development and reduce infections. Cholesterol provision with breastfeeding modulates infant sterol metabolism and may induce long-term benefi...
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8 Current information about the nutritional composition of milk fat is required for the consumer and therefore 9 essential for the successful development of dairy industries as well as marketing their products. The progress 10 in the knowledge concerning some milk fat components that possess biological properties and health benefits 11 beyond their nutritional significance, have a growing inter...
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The bactericidal capacity of digestion products of bovine milk triglycerides and membrane lipids was tested in vitro using Escherichia coli O157:H7, Salmonella enteritidis, Campylobacter jejuni, Listeria monocytogenes, and Clostridium perfringens. C10:0 and C12:0 fatty acids and digestion products of sphingolipids appeared to be effective bactericidal agents, whereas digestion products of phosp...
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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: 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...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1960
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(60)90325-8