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Lactobacilli isolated from lump sheep’s cheeses and their antimicrobial properties
Lactobacillus plantarumALactobacillus paracasei antimicrobial potential
2014/7/10
A total of 34 strains of lactobacilli were isolated from the lump sheep’s cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best ferme...
Some Properties of Fresh and Ripened Herby Cheese,a Traditional Variety Produced in Turkey
herby cheese Otlu peynir urea-PAGE
2009/3/19
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh an...
Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage
yogurt casein hydrolysates probiotic count
2009/3/10
Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and tex...
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
Subcloning the MAC-T Bovine Mammary Epithelial Cell Line: Morphology, Growth Properties, and Cytogenetic Analysis of Clonal Cells
mammary epithelial cells MAC-T cells subcloning
2008/7/30
The objectives of the present study were 1) to determine the heterogeneity of the MAC-T cell line; 2) to examine whether homogeneous clones could be derived from MAC-T cells; and 3) to examine cell mo...
Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures
yogurt firmness syneresis
2008/7/25
The effects of encapsulated strains of lactic acid bacteria on the textural properties of yogurt were determined. Yogurt made with encapsulated nonropy single strains of lactobacilli exhibited the low...
Viscoelastic Properties of Oil-Water Interfaces Covered by Bovine ß-Casein Tryptic Peptides
oil-in-water emulsion casein hydrolysis bovine milk viscoelasticity
2008/6/17
A combination of proteolysis and dilational rheology has been used to study the behavior of films of ß-casein (ß-CN) and of peptides spread at the oil-water interface. Identification of th...
Technological Properties of Milks Fermented with Thermophilic Lactic Acid Bacteria at Suboptimal Temperature
technological properties thermophilic lactic acid bacteria suboptimal temperature
2008/4/1
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal te...
Physical and Chemical Properties of Molecular Compounds of Lactose
molecular compounds of lactose calorimetry specific rotation infrared spectroscopy
2008/3/31
The physical and chemical properties of the molecular compounds of lactose 5-/3ß- and 3-/2ß-lactose were studied. The melting point and the heat of combustion were determined. The specific...
Thermal Properties of Whey Protein Aggregates
whey proteins aggregation differential scanning calorimetry denaturation
2008/3/31
Aggregation of 10% whey protein solution was induced by addition of calcium salt, acidification, or proteolysis at 45°C. Effects of the preaggregation on thermal properties of whey proteins were exami...
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
processed cheese rheological analysis
2008/3/31
Torsional fracture was used to map changes in large-strain rheological properties of a model processed cheese that contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl, and 1 to 3%...
Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Functional Properties of Chemically Phosphorylated Whole Casein
calcium casein functionality phosphorylation
2008/3/28
The functional properties of unmodified whole casein were compared with those of casein that had been chemically superphosphorylated using phosphorus oxychloride at three different pH values. Casein m...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...