نتایج جستجو برای: Pasteurized cream
تعداد نتایج: 10147 فیلتر نتایج به سال:
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...
In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk d...
Among 200 selected dairy samples 50 each of pasteurized milk, cream, butter and paneer were analyzed for the presence of Bacillus cereus the paneer samples were found to have the highest incidence of Bacillus cereus (52.94%) followed by cream sample (29.41%) and pasteurized milk sample (17.64%) however none of the butter samples were found to be contaminated with Bacillus cereus. These isolates...
Influence of storage temperature on the shelf life of the pasteurized milk and the enzymatic activity of psychrotrophic bacteria in whole and skimmed pasteurized milk were the main goals of the presented work. It was demonstrated that the storage temperature of 10C reduces the shelf life of pasteurized milk to one third in comparison with a storage at 4 C. The average shelf life of the full cre...
Background and Aim: Salmonella species is one of the important pathogens causing food poisoning and gastroenteritis. The aim of the present study was to assess the quality of traditional creams as regards bacterial contamination. Materials and Methods: This was a cross-sectional study including a total of 250 traditional cream and 50 pasteurized cream samples collected in the south of Tehran r...
Introduction: Ice-cream, being full of nutrients and enjoying favorable conditions may cause poisoning and intestinal diseases for the consumers in case of not considering rules of hygiene in the stages of production, maintenance and delivery.It is in fact considered as one of the dairy products providing a suitable environment for the development of different kinds of microorganisms. The purpo...
The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability during storage...
The effect of cream pasteurization on the composition and microstructure of buttermilk after pasteurization, evaporation and spray drying was studied. The composition of milk fat globule membrane (MFGM) isolated from buttermilk samples was also characterized. Pasteurization of cream resulted in higher lipid recovery in the buttermilk. Spray-drying of buttermilk had a significant effect on phos...
A dairy chocolate-flavored beverage was prepared using 55 % whey permeate and 45% whole milk. The beverage was sweetened by 3% date extract and 3% sugar. The blend was mixed with 0.7% cacao powder, 0.2 % caraginan, 0.15% vanilla , 3% skim milk powder, and 3% pasteurized cream(30%fat). Control sample was prepared by 100% whole milk without skim milk powder and cream. Both samples were heated up ...
The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability durin...
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