Enzymatic preparation of human milk fat substitutes and their oxidation stability.

Physicochemical characteristics and storage stability of clarified butter fat « smen » produced from pasteurized and non-pasteurized milk

Smen is a milk fat isolated by ‘boiling-off’ water. Milk fat was first converted into butter and then into smen. Smen product is utilized for culinary cooking and frying of different food. Smen has better shelf-life than other indigenous dairy products due to its lower moisture content. However, it undergoes deterioration (lipolysis and oxidation of milk fat) causes flavor impairment, lowers nu...

Production of triacylglycerols rich in palmitic acid at position 2 as intermediates for the synthesis of human milk fat substitutes by enzymatic acidolysis

Milk-substitutes comparable to rat's milk; their preparation, composition and impact on development and metabolism in the artificially reared rat.

1. Procedures are described to prepare nutritionally adequate rat milk-substitutes by modifying commercially available processed cow's milk, rich in carbohydrate and low in protein and fat compared with rat's milk. 2. Premilk formulas, prepared as intermediates in the preparation of rat milk-substitutes, are rich in protein but low in their concentration of fat, carbohydrate, and minerals when ...

The Effect of Iranian and Foreign Milk Substitutes on Performance, Blood Parameters, Characteristics of Internal Carcass Organs and Rumen Development of Lambs at Weaning

Extended Abstract Introduction and Objective: The advantages of using milk replacer include proper growth of lambs, prevention of consumption of bodily reserves of mother ewes, preparation of ewes for the next calving period, reduction of calving distance, increase of twinning and reduction of costs. The aim of this study was to investigate the effect of milk replacer on Performance, blood par...

Diet Breakfast-chocolate Production using Fat Substitutes with Maltodextrin and Guar-xanthan and Complete Replacing Milk Powder with Sweet Almond-sesame Meal

Background and Objectives: Breakfast-chocolate is high in fat and calorie; hence, its consumption is limited for people suffering from certain diseases such as obesity and diabetes. Therefore, replacement of fat and milk powder with compounds based on carbohydrate and protein with low digestibility can decrease calories of this product and made it consumable for patients with lactose intoleranc...