Sensory analysis of whey based mango beverage using betel leaves distillate
نویسندگان
چکیده
منابع مشابه
Studies on the Development of Whey Based Mango Beverage
Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present i...
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در این پایان نامه نشان داده ایم که چگونه می توان مدل ریسک بیمه ای اسپیرر اندرسون را به کمک زنجیره های مارکوف تعریف کرد. سپس به کمک روش های آنالیز ماتریسی احتمال برشکستگی ، میزان مازاد در هنگام برشکستگی و میزان کسری بودجه در زمان وقوع برشکستگی را محاسبه کرده ایم. هدف ما در این پایان نامه بسیار محاسباتی و کاربردی تر از روش های است که در گذشته برای محاسبه این احتمال ارائه شده است. در ابتدا ما نشا...
15 صفحه اولDevelopment of Low Cost Nutritional Beverage from Whey
To establish feasibility and superiority of whey based nutritional beverage using established qualitative and quantitative tests for milk proteins and inclusion of cereal based additives. Additionally ensure that whey produced in processing milk; an important source of nutrition; is utilized to its maximum potential. Commercial milk processing recycles whey to extract soluble nutrients, hence w...
متن کاملProduction of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.
Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING
سال: 2018
ISSN: 0974-2662,0976-7223
DOI: 10.15740/has/ijae/11.sp.issue/182-184