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Effect of Succinylation on the Rennet Coagulation of Milk
succinylation rennet milk gelation rheology electron microscopy
2008/3/28
The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The str...
Isolation of Bovine Immunoglobulin G Subclasses from Milk, Colostrum, and Whey Using Immobilized Egg Yolk Antibodies
bovine immunoglobulin G subclasses affinity chromatography egg yolk antibodies
2008/3/28
Immunoaffinity columns were made with specific egg yolk immunoglobulin (Ig) Y against bovine IgG1 and IgG2 and were used to isolate pure IgG1 and IgG2 from Cheddar cheese whey or colostrum. About 10% ...
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...
The Localization and Multimeric Nature of Component PP3 in Bovine Milk: Purification and Characterization of PP3 from Caprine and Ovine Milks
PP3 proteose-peptone component ovine PP3 caprine PP3
2008/3/28
The distribution of proteose-peptone component PP3 in bovine whey, milk fat globule membrane, and casein has been investigated with antibodies raised against highly purified PP3. Using Western blot an...
Characterization and Partial Purification of Bovine -Lactalbumin and ß-Casein Produced in Milk of Transgenic Mice
bovine -lactalbumin ß beta -casein transgenics
2008/3/28
Bovine -lactalbumin (-LA) and bovine ß-casein (ß-CN), from milk from transgenic mice were characterized and partially purified using electrophoretic, immunoblotting, and chromatographic me...
Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder
lactose crystallization milk powder glass transition relative humidity
2008/3/28
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried ...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk
milk protein standardization ultrafiltration sensory properties
2008/3/28
Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins
high pressure homogenization fat globules caseins
2008/3/28
The effect of high pressure homogenization on the milk fat globule membrane proteins was investigated. Milk with 1.5 or 3.0% milk fat was heated in vats at low or high temperature (65°C for 30 min or ...
Effect of High Hydrostatic Pressure on Escherichia coli and Pseudomonas fluorescens Strains in Ovine Milk
hydrostatic pressure Escherichia coli Pseudomonas fluorescens ovine milk
2008/3/27
Ovine milk that had been standardized to 6% fat was inoculated with Escherichia coli 405 CECT and Pseudomonas fluorescens 378 CECT at a rate of 106 and 107 cfu/ml, respectively, and treated with high ...
Characterization by Ionization Mass Spectrometry of Lactosyl ß-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site
mass spectrometry ß beta -lactoglobulin lactose binding site
2008/3/27
The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild he...
Hydrolysis Characteristics of Bovine Milk Fat and Monoacid Triglycerides Mediated by Pregastric Lipase from Goats and Kids
caprine pregastric lipase milk fat tributyrylglycerol monoacid triglycerides
2008/3/27
Commercial extracts from oro-pharyngeal tissues of goats and kids have been used as the source of pregastric lipase and have been processed to yield partially purified samples of the primary pregastri...
Incorporation of Milk Fat and Milk Fat Fractions into Compound Coatings Made from Palm Kernel Oil
compound coatings palm kernel oil milk fat fractions fat bloom
2008/3/27
The potential of incorporating anhydrous milk fat and milk fat fractions into compound coatings based on palm kernel oil was investigated. Fractionation of milk fat by melt crystallization was utilize...
Monomer Characterization and Studies of Self-Association of the Major ß-Casein of Human Milk
human milk human ß beta -casein protein self-association protein-ion interactions
2008/3/27
The casein form that has four organic phosphoryl groups, ß-casein (CN)-4P, is the major constituent (35%) of the ß-CN fraction of human milk and should play an important role in micelle st...
Improvement of Lactose Digestion by Humans Following Ingestion of Unfermented Acidophilus Milk: Influence of Bile Sensitivity, Lactose Transport, and Acid Tolerance of Lactobacillus acidophilus
lactose digestion Lactobacillus acidophilus unfermented acidophilus milk
2008/3/27
The influence of bile sensitivity, lactose transport, and acid tolerance of Lactobacillus acidophilus on in vivo digestion of lactose was investigated. Four strains of L. acidophilus exhibiting varied...