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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...
Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream
recrystallization freezing point texture ice cream
2008/3/28
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream
low fat ice cream emulsifiers ice crystals
2008/3/28
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...
Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production
yogurt exopolysaccharide mixed-strain starter culture
2008/3/27
An exopolysaccharide-producing strain of Lactobacillus delbrueckii ssp. bulgaricus (CNRZ 1187) and two colonial white and pink variants were grown in skim milk in association with a strain of Streptoc...
Casein Micelles Partially Hydrolyzed by Chymosin to Modify the Texture of Lowfat Ice Cream
ice cream low fat chymosin texture
2008/3/23
Lowfat (2%) ice cream was prepared from mixes that were subjected to limited proteolysis with chymosin. The mix was treated with either .64 or .85 IMCU (international milk-clotting units) of chymosin/...
Instrumental Texture Parameters and Solvation Characteristics of Mixed Casein Gels
texture casein gels rheology
2008/3/22
Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. The...
Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield
microfluidization Cheddar cheese yield color
2008/3/22
The microfluidization of milk used to manufacture Cheddar cheese was investigated with the ultimate objective of whitening the cheese. Four vats of cheese were prepared simultaneously from 2 kg of the...