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The Primary Structure of Caprine PP3: Amino Acid Sequence, Phosphorylation, and Glycosylation of Component PP3 from the Proteose-Peptone Fraction of Caprine Milk
proteose-peptone component 3 caprine milk primary structure amino acid sequence
2008/3/28
Proteose-peptone component 3 is a phosphorylated glycoprotein that was isolated from the proteosepeptone fraction of caprine milk. By mass spectrometric analysis, amino acid sequencing, and polymerase...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
Bifidobacterium lactis Lactobacillus acidophilus caprine milk cheese ripening
2008/3/28
Production of caprine milk has been rising steadily, partially because of its good nutritional value; the possibility of improving nutritional benefits by adding probiotic species such as Bifidobacter...
Cell-Free Whey from Milk Fermented with Bifidobacterium breve C50 Used to Modify the Colonic Microflora of Healthy Subjects
Bifidobacterium sp. colonic microflora fecal bacterial enzymes fermented dairy products
2008/3/28
The ingestion of viable bacteria is thought to be required to modify intestinal microflora. In the present study, the effects on fecal flora of consumption of cell-free concentrated whey from milk tha...
Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers
ice cream flavor fat replacer milk fat
2008/3/28
The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-fl...
Effects of Milk Somatic Cell Count on Cottage Cheese Yield and Quality
somatic cell counts cheese yield cheese composition cottage cheese
2008/3/28
Eight Holstein cows in midlactation were selected for low milk somatic cell count (SCC) and the absence of the pathogens that cause mastitis. Milk collection and cottage cheese manufacture from low SC...
The Digestible Amino Acid Composition of Several Milk Proteins: Application of a New Bioassay
dairy products amino acid digestibility protein quality
2008/3/28
The aim of the present study was to determine the composition of amino acids that were truly digestible in the ileum. Several bovine milk products and two soy protein products were tested using the ne...
Effect of Psychrotrophic Microorganisms on the Plasmin System in Milk
bovine milk psychrotrophic bacteria plasmin system proteolysis
2008/3/28
The psychrotrophic bacteria that are present in raw milk produce heat-stable proteases that affect the plasmin system and, in turn, the quality of the processed milk and other dairy products. Three ba...
High Titer, Phage-Neutralizing Antibodies in Bovine Colostrum that Prevent Lytic Infection of Lactococcus lactis in Fermentations of Phage-contaminated Milk
Lactococcus lactis phage lactococcal bacteriophage colostrum • antibodies
2008/3/28
Antibodies against six phages of Lactococcus lactis were produced in six bovine colostra. Each colostrum neutralized its homologous phage. In addition, each colostrum neutralized a different phage fro...
Effects of Hydrolysis of Milk Glycerides on the Antimutagenicity of a Hexane Extract of Milk
hydrolysis milk glycerides antimutagenicity hexane extract
2008/3/28
Reconstituted nonfat dry milk was treated with different amounts of lipase from Pseudomonas fluorescens. Hexane extracts of treated milks were dissolved in dimethylsulfoxide and assayed for antimutage...
Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties
continuous fermentation immobilized cells fresh cheese production
2008/3/28
The production of fresh cheese involves a complex fermentation of milk with a mixed culture of mesophilic lactic acid bacteria. The aim of this work was to compare the performance of the traditional b...
Growth, Viability, and Proteolytic Activity of Bifidobacteria in Whole Camel Milk
camel milk viability proteolysis bifidobacteria
2008/3/28
Four species of bifidobacteria were evaluated for growth, viability, and proteolytic activity in whole camel milk, and comparison was made with whole cow milk. Growth of all species in either whole mi...
Effects of Sample Age on the Suitability of Fresh Milk Samples for Instrumental Composition Analysis
fresh milk samples storage time instrumental analyses composition estimates
2008/3/28
This investigation was undertaken by the Ontario Agriculture and Food Laboratory Services Centre to determine whether the officially acceptable time for testing milk composition could be extended from...
Milk Catalase Activity as an Indicator of Thermization Treatments Used in the Manufacture of Cheddar Cheese
milk catalase thermization Cheddar cheese
2008/3/28
Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to m...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...