Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese
نویسندگان
چکیده
منابع مشابه
Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat
The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L, a, b) and texture were made for m...
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In order to evaluate the possibility use of palm waste cellulose as a substitute substrate for growing pot plants, an experiment was conducted in completely randomized block design with 6 replication and six treatments on Aglaonema sp. The treatments were 5 levels including 0, 25, 50, 75 and 100 palm celluloid wastes mixed with different rates of some amendments such as peat, coconut coir, perl...
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Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes ...
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Four hundred fifty day old unsexed broiler chicks were used in a 35-day trial at Chittagong veterinary and animal sciences university farm to find out the effect of using crude soybean oil sediment (CSOS) as a substitute for refined soybean oil (RSO) in broiler diet. The experiment was carried out following completely randomized design. The chicks were randomly distributed in three treatment gr...
متن کاملHuman Milk Fat Substitute Produced by Enzymatic Interesterification of Vegetable Oil Blend
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme TL IM) for obtaining a product that contains similar triacylglycerol (TAG) structure to that of human milk fat (HMF). Reactions were carried out in a double jacketed glass ve...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2019
ISSN: 2090-3731
DOI: 10.21608/jfds.2019.36150