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Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties
Mozzarella cheese nonfat dry milk fortification composition functional properties
2008/3/28
The effects of fortifying milk with low heat NDM on the composition, proteolysis, and functional properties of Mozzarella cheese during 50 d of storage at 4°C were determined. Three vats (180 kg of mi...
Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk
glucono--lactone acidic milk drink stability pectin
2008/3/23
Studies on the stabilization of acidic milk drinks with pectin require the availability of well-defined preparations of acidic milk drink, but traditional acidic milk drinks suffer from problems of re...
The Influence of Nonfat Dry Milk on the Sensory Properties, Viscosity, and Color of Lowfat Milks
viscosity milk fat substitute
2008/3/23
Previous work demonstrated that an effective fat substitute for fat-free milk should make the color of the milk whiter, less green, and less blue. This change corresponds to the L, a, and b values of ...