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Solubility, Water-Holding Capacity, and Specific Gravityof Different Concentrates
water-holding capacity functional specific gravity unit specific
2008/8/4
The effects of solubility and water-holding capacity on functional and unit specific gravity were evaluated in samples of fish, soybean, linseed, corn gluten, corn gluten feed, corn, barley, and dehyd...
Water Balance and Fecal Moisture Content in Suckling Calves as Influenced by Free Access to Dry Feed
dry feed water balance antidiuretichormone suckling calves
2008/6/18
Holstein bull calves were used to examine the effect of dry feed on water balance and fecal moisture content during the suckling period. In Experiment 1 (n = 20 calves), free access to concentrate and...
Viscoelastic Properties of Oil-Water Interfaces Covered by Bovine ß-Casein Tryptic Peptides
oil-in-water emulsion casein hydrolysis bovine milk viscoelasticity
2008/6/17
A combination of proteolysis and dilational rheology has been used to study the behavior of films of ß-casein (ß-CN) and of peptides spread at the oil-water interface. Identification of th...
Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability
Mozzarella cheese bound water microstructure fat
2008/3/28
The aim of this study was to determine what happens to water in Mozzarella cheeses during storage and to relate those changes to cheese microstructure and functionality. A reduced fat (8% fat) Mozzare...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder
lactose crystallization milk powder glass transition relative humidity
2008/3/28
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried ...
Age-Related Changes in the Water Phase of Mozzarella Cheese
Mozzarella cheese moisture water phase serum
2008/3/23
Changes in the water-holding capacity of low moisture Mozzarella cheese during aging were evaluated by measuring the amount of serum expressed from the cheese upon centrifugation at 12,500 x g for 75 ...
Water Sorption and Time-Dependent Phenomena of Milk Powders
lactose crystallization milk powder water activity
2008/3/22
Water sorption properties of dehydrated milk products with various fat contents, the effect of lactose hydrolysis on water sorption, and the effect of milk fat on lactose crystallization were investig...
Thermal Behavior of Bovine Lactoferrin in Water and Its Relation to Bacterial Interaction and Antibacterial Activity
antibacterial activity lactoferrin heat treatment calorimetry
2008/3/19
Heat-induced enthalpy changes in different forms of bovine lactoferrin in water were examined by differential scanning calorimetry. Two thermal transitions with varying enthalpies were observed, depen...