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Full-Text Articles in Food Science
Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan
Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NDM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old …
Storage Of Dry Milk, Charlotte P. Brennand
Storage Of Dry Milk, Charlotte P. Brennand
All Archived Publications
No abstract provided.
Importance Of Enzymes To Value-Added Quality Of Foods, J. R. Whitaker
Importance Of Enzymes To Value-Added Quality Of Foods, J. R. Whitaker
Food Structure
New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation , color , texture, flavor and nutritional changes are important. Recent examples are discussed which include longer storage prior to initiation of ripening , deletion or control of genes that result in softening1 browning and other quality defects and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids , to eliminate off-flavor in beers and sterilized …