Nutritional, sensory and physico-chemical characterization of protein-standardized UHT milk
نویسندگان
چکیده
منابع مشابه
Effects of Storage on Some Physico-Chemical Characteristics of UHT Milk Stored at Different Temperature
Raw milk for UHT processing at commercial dairy plant was collected from well managed dairy farms. The milk was processed by direct system and heated at 143145oC for 3-5S, then aseptically packed. Three different batches of UHT milk were used in this study. Samples of UHT milk were analysed after processing and during storage at 4, 22 and 37oC ± 2°C for 6 months. The changes in pH, acidity as l...
متن کاملchemical, sensory and physical characteristics of low-fat white cheese, produced by standardized milk with milk protein concentrate
0
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولProcessing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet.
Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty ac...
متن کاملSoy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples contain...
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: Le Lait
سال: 1997
ISSN: 0023-7302
DOI: 10.1051/lait:1997220