Processed Food Products and Nutrient Composition of Goat Milk
نویسندگان
چکیده
منابع مشابه
Alphas1-casein, milk composition and coagulation properties of goat milk
Amounts of alphas1-casein (as1-CN), protein, fat, SNF and total solids were measured in 125 goat milk samples. Coagulation time, coagulation rate and curd ®rmness were measured in 75 goat milk samples by dynamic mechanical analysis using a Bohlin VOR Rheometer. After adjustments were made for month, time of milk collection and animal age, it was con®rmed that goat milk with high percent total s...
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Concentrations of 12 major and trace minerals and cholesterol in commercial goat fluid milk, evaporated, powdered, yogurt, and cheese products manufactured in the US were evaluated for compositional differences. Minerals were determined by an Inductively Coupled Argon Plasma Emission Spectroscopy (ICAP), while cholesterol was analyzed using colorimetric and gas chromatographic (GC) methods. Mea...
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BACKGROUND: The extensive consumption of milk anddairy products makes these foodstuffs targets for potentialadulteration with financial gains for unscrupulous producers.OBJECTIVES: The aim of this study was using PCR assay todetect cow milk in labeled sheep milk, sheep yoghurt, andLighvan cheese (a traditional ripened cheese produced fromsheep's milk). METHODS: The assay utilized primers target...
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Nutrient composition of commercial corn grain appears to have changed little in the last 10 to 15 years. Although the data for sorghum grain and barley are more limited, no dramatic changes in nutrient composition were apparent. Flaking corn appears to reduce the crude protein concentrations, perhaps because water used for starch gelatinization is not released during drying. Harvesting and stor...
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Europe with a long and proud tradition of dairy farming is about 105% selfsufficient in dairy products. This paper has been developed to answer the questions: (I) Should Europe continue to c o n m e a high level of dairy products? (2) Should Europe remain self-sufficient in dairy products? (3) If the answers to I and 2 are ‘yes’, is any change required in Europe’s attitude towards the use of da...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2003
ISSN: 1680-5194
DOI: 10.3923/pjn.2003.68.71