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Full-Text Articles in Food Science
Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif
Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructure.
Whole and skim milk samples were ultrafiltered using a spiral wound ultrafiltration membrane system. Samples were preheated to 72°C for 58 s, held for 8 s then heated to 72, 89, 106, 123, or 140°C for more than 97 sand held for 4 s. The milk was then cooled to 60°C and homogenized, further cooled to 30°C, packaged into 120 ml …
Nonfat Dry Milk, Charlotte P. Brennand
Nonfat Dry Milk, Charlotte P. Brennand
All Archived Publications
No abstract provided.
Microstructure And Firmness Of Labneh (High Solids Yoghurt) Made From Cow's, Goat's And Sheep's Milks By A Traditional Method Or By Ultrafiltration, A. Y. Tamime, M. Kalab, G. Davies, H. A. Mahdi
Microstructure And Firmness Of Labneh (High Solids Yoghurt) Made From Cow's, Goat's And Sheep's Milks By A Traditional Method Or By Ultrafiltration, A. Y. Tamime, M. Kalab, G. Davies, H. A. Mahdi
Food Structure
Two types of Labneh (high solids yoghurt) were made from goat's and sheep 's milk: (a) traditional style Labneh was produced by straining yoghurt in a cloth bag, and (b) UF Labneh was made by ultrafiltration (UF) of warm yoghurt. A portion of all products were smoothened by a passage through a lactic curd homogenizer. Irrespective of their origin , the Labneh samples contained 20.5-22.5% total solids (including minerals and un-metabolized lactose), 6.7-8.2% protein, and 7.8- 8.9% fat.
Homogenization markedly decreased firmness of the goat's and sheep's Labnehs and is therefore not re~ commended in industrial production . Firmness of …
Structure And Rheology Of Dairy Products: A Compilation Of References With Subject And Author Indexes, David N. Holcomb
Structure And Rheology Of Dairy Products: A Compilation Of References With Subject And Author Indexes, David N. Holcomb
Food Structure
No abstract provided.