Notes on milk, cream, skim milk, and buttermilk
نویسندگان
چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
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 ...
متن کاملNotes on Soured Milk
numerous requests for further information that the author has taken the opportunity of giving publicity to the chapter dealing with the question of curdled milk in the work upon which he is at present engaged. A complete account of the present state of our knowledge on this subject, for the greater part of which we are indebted to Metchnikoff, will be found in the twenty pages of the chapter no...
متن کاملThe effect of milk and skim milk intake on serum lipids and apoproteins in young females.
The effect of milk and skim milk intake on serum lipid and apoprotein levels was investigated in young females with consideration of each subject's menstrual period. When milk and dairy products were not allowed, the serum cholesterol concentration tended to decrease in high density lipoprotein (HDL) and very low density lipoprotein (VLDL), the triglyceride concentration tended to increase in H...
متن کاملCompositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...
متن کاملEffect of pH, temperature and milk dilution on skim milk microfiltration
The separation of whey proteins from caseins has traditionally been carried out by precipitation of the caseins, either through destabilisation by rennet or by acidification. Microfiltration (MF) is a membrane filtration process that has been investigated for the fractionation of milk proteins [1,2,3]. Microfiltration membranes with molecualr weight cutoff (MWCO) 0.1 μm can be used to separate ...
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ژورنال
عنوان ژورنال: The Analyst
سال: 1884
ISSN: 0003-2654,1364-5528
DOI: 10.1039/an8840900056