BACKGROUND Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but ...

In this study, the effects of different amplitudes at high power ultrasound 20 kHz on syneresis and textural properties corn starch suspensions were examined. Suspensions treated with 10, 30, 70% amplitude for 30 min using an probe. While treatments caused syneresis, no was observed in control gel. It that rate decreased increase percentage, also increased significantly after 48 h storage. The ...

Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh wi...

Yogurt was made using an exopolysaccharide-producing strain of Streptococcus thermophilus and its genetic variant that only differed from the mother strain in its inability to produce exopolysaccharides. The microstructure was investigated using confocal scanning laser microscopy, allowing observation of fully hydrated yogurt and the distribution of exopolysaccharide within the protein network....

This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure). Although the proteolytic activity (PA) was not altered immediately after the HPH process, ...

in this study, wasinvestigated the effect of two thickening agents, carboxymethyl cellulose (cmc) and guar on the rheological properties of set fruit yogurt. viscoelastic modulus (g' , g'), apparent viscosity and complex viscosity increased and loss factor decreased by increasing carboxymethyl cellulose and guar content up to 0.2% and 0.06% respectively. however, in the concentrations...

ABSTRACTThis study aims to obtain the appropriate and accepted concentration of papaya orange kalamansi mixture in manufacture jelly drink with observation parameters organoleptic test (color, aroma, taste, texture), chemical analysis (pH level total acid analysis), sensory (syneresis test). The used a Complete RandomIzed Design (RAL). factor studied was addition oranges concentration. will use...

The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis dispersions (4–8% w/v) were investigated. Crystallinity loss (XRD analysis) during could be mathematically related with the increase 1047 cm?1/1022 cm?1 FT-IR intensity ratio (Ri) it was also reflected by changes in shape surface roughness granules (SEM micrographs). Starch showed a Newtonian or pseu...

The collagenous dura mater isolates the brain from the external environment and requires a secure closure following invasive neurosurgery. This is typically accomplished by approximation of the dura mater via sutures and adhesives. In selected cases, however, large portions of dura mater require excision, necessitating a tissue replacement patch. The mild reaction conditions and long-term bioco...