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Full-Text Articles in Dairy Science
Culturally Speaking: Of Rotary Phones And Dairy Foods, Phillip Tong
Culturally Speaking: Of Rotary Phones And Dairy Foods, Phillip Tong
Dairy Science
No abstract provided.
Partial Calcium Depletion During Membrane Filtration Affects Gelation Of Reconstituted Milk Protein Concentrates, H. Eshpari, R. Jiménez-Flores, P. S. Tong, M. Corredig
Partial Calcium Depletion During Membrane Filtration Affects Gelation Of Reconstituted Milk Protein Concentrates, H. Eshpari, R. Jiménez-Flores, P. S. Tong, M. Corredig
Dairy Science
Milk protein concentrate powders (MPC) with improved rehydration properties are often manufactured using processing steps, such as acidification and high-pressure processing, and with addition of other ingredients, such as sodium chloride, during their production. These steps are known to increase the amount of serum caseins or modify the mineral equilibrium, hence improving solubility of the retentates. The processing functionality of the micelles may be affected. The aim of this study was to investigate the effects of partial acidification by adding glucono-δ-lactone (GDL) to skim milk during membrane filtration on the structural changes of the casein micelles by observing their chymosin-induced …
Culturally Speaking: Beyond The Dairy Case: Cultured Products As Food Ingredients, Phillip Tong
Culturally Speaking: Beyond The Dairy Case: Cultured Products As Food Ingredients, Phillip Tong
Dairy Science
No abstract provided.
Culturally Speaking: Move Over Blueberry: Make Way For Parsnip Yogurt, Phillip S. Tong
Culturally Speaking: Move Over Blueberry: Make Way For Parsnip Yogurt, Phillip S. Tong
Dairy Science
No abstract provided.