The Development of Imitated Cheese Using Whole Milk Powder and Fermented Milk
نویسندگان
چکیده
منابع مشابه
Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder
Comparat i ve stud i es were made on the composition, microstructure and organolepti c quali t y of soft brine cheese made f rom instant whole mi I k powder and from raw mi I k. The chemi ca I analysis of young and ripened (one and two month) cheese re vealed similarity except fo r a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic stu...
متن کاملDevelopment of fermented and flavoured kefir milk
Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...
متن کاملPhysical Properties of Fermented Milk Tablets
ABSTRACT: Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties.This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The ...
متن کاملMilk Composition and Cheese Yield
When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...
متن کاملFermented Camel Milk (Chal): Chemical, Microbial and Functional Properties
The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant activity wa...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2010
ISSN: 1225-8563
DOI: 10.5851/kosfa.2010.30.1.102