Quality evaluation of low fat milk slice prepared with 1.5 % fat corrected milk coagulum and sorghum millet flour
نویسندگان
چکیده
منابع مشابه
Managing Milk Fat Depression
Milk fat concentration is variable within and between farms and is modified by genetics, season of the year, and physiological state, but is especially responsive to diet. Synthesis of milk fat is an energy demanding process, but also represents a significant portion of the economic and nutritional value of dairy products. First described over one and a half centuries ago, diet-induced milk fat...
متن کاملproduction of functional low-fat cheese with milk fat substitution bywalnut or linseed powders
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متن کاملMilk fat and health consequences.
Dairy foods are widely recommended as part of a healthy diet mainly because of the ready availability of calcium but also because they are a good source of protein, minerals and fat soluble vitamins. On the other hand, dairy foods have been viewed with suspicion by many because dairy fats contain saturated fatty acids and cholesterol. It has been thought, particularly by consumers, that dairy f...
متن کاملDetection of vegetable oil in milk and milk fat
Adulteration of milk with other additives resembling in physico-chemical properties can be done. Vegetable oils, hydrogenated fats, animal body fats and their blends have been reported as adulterants in milk and milk fat products. The scientists at Gujarat Agriculture University, Anand worked on detection of vegetable oils in milk and milk fat by a rapid method. The elevation of butyrorefractom...
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ژورنال
عنوان ژورنال: Asian Journal of Dairy and Food Research
سال: 2019
ISSN: 0976-0563,0971-4456
DOI: 10.18805/ajdfr.dr-1221