Physicochemical characterization of calcium-supplemented skim milk
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 کاملAvailability of calcium from skim milk, calcium sulfate and calcium carbonate for bone mineralization in pigs.
Dairy products provide abundant, accessible calcium for humans, while some calcium sulfate-rich mineral waters could provide appreciable amounts of calcium. But there is little evidence that this calcium is as available as milk calcium for making bone. The availability of calcium was studied by monitoring bone parameters in 2-month-old pigs fed restricted amounts of calcium (70% RDA) for 2.5 mo...
متن کاملEffects of Supplemental Calcium or Calcium-binding Agents on Staphylococcal Bacteriophage Proliferation in Skim Milk.
Additions of 0.0005 N calcium borogluconate to Trypticase Soy Broth (TSB) produced an increase in phage titer about 1 million-fold, whereas its addition to skim milk resulted in about a 100-fold decrease in the maximal titer. Supplemental calcium had a stimulatory influence on bacterial growth in TSB but not in skim milk. Studies were made of the effect of binding of calcium of skim milk on the...
متن کاملCalcium and fat absorption by low birthweight infants from a calcium-supplemented milk formula.
Barltrop, D., and Oppe, T. E. (1973). Archives of Disease in Childhood, 48, 580. Calcium and fat absorption by low birthweight infants from a calciumsupplemented milk formula. The retention of calcium and fat by low birthweight infants from two milks differing only in their calcium content has been determined. Calcium supplementation of the milk formula resulted in enhanced retentions of calciu...
متن کاملCalcium induced skim-milk gelation during heating as affected by pH
Milk gels (acid or rennet) are used by dairy industry to produce dairy products such as yogurt and cheese. Enrichment of milk with calcium salts and heat treatment are known to produce “calcium-milk coagulum” as a new type of milk gels, due to reduction of milk protein charges through calcium binding. The combination of heat treatment and calcium addition to milk results in gel structures, but ...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2003
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2002049