The Pasteurization
نویسندگان
چکیده
ment of Education. (1999). Preparing lomorrow's teachers-to use technology (PT3). eved December 15,2004, from the World Wide Web: http://www.ed.gov/programs/ tech V., Kupperman, J., Krajcik, J., & Soloway, E. (2000). Science on the Web: Students e in a sixth-grade classroon~. The Journal of the ~ e a r n / n g Sciences, 9(1), 75104. 1998). Federal subsidies of advanced telecommunrcations for schools, libraries, and '1 care providers. CBO Paper. Washington, DC: Congressional Budget Office. )03). What teachers need to know about technology?: Fram~ng the question. In: Y. (Ed.), What should teachers know about technology?: Perspectives andpractices (pp. I. Greenwich, CT: Information Age Publishing. i I THE PASTEURIZATION
منابع مشابه
Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice
In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content and juice color was evaluated. The samples pasteurized conv...
متن کاملSome Bacterial and Physical Quality of Pasteurized Milk in
*Corresponding author: Adil Salman E-mail: [email protected] AbstractThis study was designed to monitor some bacteriological and physical quality of milk from two dairy factories before and after pasteurization, and also to assess the compliance of this quality detected with the standard set by the Sudanese Standards and Meteorology Organization (SSMO). Two hundred and Twenty raw and pasteuriz...
متن کاملThe History of Milk Pasteurization in Iran and the Role of Pasteur Institute in Its improvement
In November 1950, a relatively modern factory, called Alpha, was established in Javadiyeh district of Tehran. It was the first factory of milk pasteurization in Iran, which started by pasteurizing five tons of milk per day and manufacturing dairy products. The factory was under official health supervision of Pasteur Institute of Iran and had a significant contribution to the improvement of the ...
متن کاملProcessing Parameter Effects on Physiochemical Properties of Natural and Reformulated Creams
Skim, sweet buttermilk, and butter-derived aqueous phase components were used to reemulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. Creams homogenized prior to pasteurization had significantly (p<0.05) gre...
متن کاملEffect of two pasteurization methods on the protein content of human milk.
The Holder method is the recommended pasteurization method for human milk banks, as it ensures the microbiological safety of human milk (HM). The loss of some biologically active milk components, due to the heat treatment, is a main limit to the diffusion of donor HM. High-temperature short-time (HTST) pasteurization may be an alternative to maintain the nutritional and immunological quality of...
متن کاملStudy of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
متن کامل