Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
نویسندگان
چکیده
منابع مشابه
Physicochemical characteristics and storage stability of clarified butter fat « smen » produced from pasteurized and non-pasteurized milk
Smen is a milk fat isolated by ‘boiling-off’ water. Milk fat was first converted into butter and then into smen. Smen product is utilized for culinary cooking and frying of different food. Smen has better shelf-life than other indigenous dairy products due to its lower moisture content. However, it undergoes deterioration (lipolysis and oxidation of milk fat) causes flavor impairment, lowers nu...
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Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...
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Pistachio butter (semi solid paste), which is made from roasted pistachio kernels, is an appropriate alternative to work on because of its high nutritional and economical values. In this study, timedependent flow properties of pistachio butter were determined at two different temperatures (25˚C and 45˚C) for five different formulations (with different levels of emulsifying agents). Forward a...
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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 ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1994
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(94)76927-7