搜索结果: 1-13 共查到“乳加工技术 functional properties”相关记录13条 . 查询时间(0.125 秒)
Functional Properties of Chemically Phosphorylated Whole Casein
calcium casein functionality phosphorylation
2008/3/28
The functional properties of unmodified whole casein were compared with those of casein that had been chemically superphosphorylated using phosphorus oxychloride at three different pH values. Casein m...
Functional Properties of Whey Protein Concentrates from Caprine and Ovine Specialty Cheese Wheys
whey proteins functionality caprine ovine
2008/3/28
Whey protein concentrates were prepared from two caprine and one ovine specialty cheese wheys by ultrafiltration-diafiltration and freeze-drying processes. The whey protein concentrates were compared ...
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...
Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese
Mozzarella cheese freezing functional properties apparent viscosity
2008/3/25
Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6 to 21 d at 4°C), ripening before or after freezing, freezing rate, and frozen storage (3 mo at ...
Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese coagulant rennet functional properties
2008/3/23
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk...
Functional Properties of Edible Films Using Whey Protein Concentrate
edible films whey protein concentrate
2008/3/23
Methodologies were developed to form edible films of simple proteins or protein-lipid composited using whey protein concentrate. The functional properties of whey protein concentrate films were compar...
Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties
Mozzarella cheese rod:coccus ratio composition functional properties
2008/3/22
The impact of the rod:coccus ratio on chemical composition, proteolysis, and functional properties of Mozzarella during storage was determined. Three vats of cheese were made in 1 d using three rod:co...
Mozzarella Cheese: Impact of Whey pH at Draining on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese draining pH composition functional properties
2008/3/22
Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk (185 kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and 6.15). Cheese was m...
Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties
Mozzarella cheese cooking temperature composition functional properties
2008/3/19
The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella cheese during storage was determined. Three vats of cheese were made in 1 d using three...
Mozzarella Cheese: Impact of Coagulant Type on Functional Properties
Mozzarella cheese coagulant type functional properties apparent viscosity
2008/3/19
The objective of this study was to determine the impact of coagulant type and refrigerated storage on functional properties of unmelted and melted Mozzarella cheese. A "no-brine" Mozzarella cheese-mak...
Mozzarella Cheese: Impact of Milling pH on Functional Properties
Mozzarella cheese milling Ph functional properties apparent viscosity
2008/3/19
The objective of this study was to determine the impact of milling pH and refrigerated storage time on functional properties of unmelted and melted Mozzarella cheese. A "no-brine" Mozzarella cheese-ma...
Functional Properties of Dephosphorylated Bovine Whole Casein
dephosphorylated casein calcium sensitivity emulsion foam
2008/3/18
Native whole casein and dephosphorylated (40 and 93%) whole caseins were evaluated for solubility between pH 3 and 8, Ca2+ sensitivity, emulsion capacity, emulsion stability, foaming capacity, and foa...
Production of Ultrafiltered Skim Milk Retentate Powder. 2. Functional Properties
skim milk retentate powder heat treatment pH functional properties
2008/3/18
High protein skim milk retentate powders with modified functional properties were produced using UF and spray drying. Different heat treatments (65°C for 30 min, 75°C for 28 s, and 85°C for 28 s) and ...