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Studies On Physico Chemical Properties Of Model Milk Systems And Preparation And Properties Of Buffalo Evaporated Milk
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Book Synopsis Studies on Physico Chemical Properties of Model Milk Systems and Preparation and Properties of Buffalo Evaporated Milk by : P. L. Yadav
Download or read book Studies on Physico Chemical Properties of Model Milk Systems and Preparation and Properties of Buffalo Evaporated Milk written by P. L. Yadav and published by . This book was released on 1971 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The research project was undertaken withs two principal objectives. The first one was the exploration of the behaviour of the different major milk constituent from studies with model milk systems simulating concentrated milk. The seond one was the utiliationof the knowledge gained through the first tage of study in evolving solution to the variou problem associated with the manufacture and storage of buffaloevaporated milk. The role of different milk ontituents on the vicosity and pH of the.
Book Synopsis Indian Journal of Dairy Science by :
Download or read book Indian Journal of Dairy Science written by and published by . This book was released on 2004 with total page 980 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Study of Factors Effecting the Physico-chemical Properties of Evaporated Milk by : Myron P. Dean
Download or read book Study of Factors Effecting the Physico-chemical Properties of Evaporated Milk written by Myron P. Dean and published by . This book was released on 1955 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Report by : National Dairy Research Institute (India)
Download or read book Report written by National Dairy Research Institute (India) and published by . This book was released on 1972 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Annual Report - National Dairy Research Institute by : National Dairy Research Institute (India)
Download or read book Annual Report - National Dairy Research Institute written by National Dairy Research Institute (India) and published by . This book was released on 1972 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Varation of Some Physical and Physico-chemical Properties of Milk with Sub-ambient Temperature by : G. L. Prasad
Download or read book Studies on the Varation of Some Physical and Physico-chemical Properties of Milk with Sub-ambient Temperature written by G. L. Prasad and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat capacity density and PH of buffalo skimmed and mixed whole and concentrated milks and also for cow milk were measured at six temparatures between 5 degree C and 30 degree C. Heat capacity of buffalo milk was found lower than cow milk at 5 degree C. Heat capacity of buffalo Sm was highest 5 degree C where as it was lowest in two times concentrated milk. Heat capacity decreased with increased fat content. A characteristicrise in heat capacity of milk was observed between 15-20 C and it could be attributed to the metting of milk fat in this temparature range. Density decreased from 5 degree C to 30 degree C for bufalo milk. Density of buffalo milk was higher than cow milk PH also showed decreasing trend in both milks with increase in temparature. Skim milk had the higher PH at all temparatures where as it was lowest in concentrated milk.
Book Synopsis Bibliography of Doctoral Dissertations, 1970-75 by :
Download or read book Bibliography of Doctoral Dissertations, 1970-75 written by and published by . This book was released on 1980 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis New Zealand Journal of Dairy Science and Technology by :
Download or read book New Zealand Journal of Dairy Science and Technology written by and published by . This book was released on 1987 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Physico-chemical Properties of Soured Buffalo Milk De-acidifide by Elact-process by : Sujatha B
Download or read book Studies on the Physico-chemical Properties of Soured Buffalo Milk De-acidifide by Elact-process written by Sujatha B and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agricultural Reviews written by and published by . This book was released on 1982 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Chemistry of Milk and Milk Products by : Megh R. Goyal
Download or read book The Chemistry of Milk and Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2023-09-01 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Book Synopsis Studies on the Influence of Electrodialytic Metathesis on the Physico-chemical Properties of Buffalo's Milk by : Vijay Kumar
Download or read book Studies on the Influence of Electrodialytic Metathesis on the Physico-chemical Properties of Buffalo's Milk written by Vijay Kumar and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Study on Rapid Detection and Estimation of Three Unusual Adulterants in Buffalo Milk and Effects of Those on Physico-chemical Properties of Milk by : S. B. Mittal
Download or read book Study on Rapid Detection and Estimation of Three Unusual Adulterants in Buffalo Milk and Effects of Those on Physico-chemical Properties of Milk written by S. B. Mittal and published by . This book was released on 1973 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Effect of a Neutralizer on the Physico-chemical Properties of Khoa by : S. C. Rajput
Download or read book Studies on the Effect of a Neutralizer on the Physico-chemical Properties of Khoa written by S. C. Rajput and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The present study was conducted to elucidate the changes in khoa made from neutralised buffalo and cow milk. Titratable acidity (%LA) of khoa prepared from different acidified cow and buffalo milk samples showed an increasing trend. The acidity developed in khoa made from buffalo neutralised milk was comparatively more when compared against the acidy from khoa made from corresponding cow neutralized milk. Lactose was observed to be higher in khoa prepared from cow milk as compared from trend depending upon the neutraliser used. Total protein was reduced marginally in both the types of khoa but the reduction in cow neutralised milk khoa was more higher as against that from buffalo milk. More reduction of fat was observed in khoa made from cow milk when compared against fat contents of khoa from buffalos neutralized milk samples khoa made from fresh buffalo milk was while in colour having soft body smooth texture and possessed a pleasant fresh cow milk was slightly pale in colour with comparatively hard and sticky body and a sweet and desirable odour. Khoa made from neutralised cow and buffalo milks was observed to have a yellowish colour loose body more sticky texture and was observed to have saltish taste and sour smell.
Book Synopsis Fractionization of Buffalo Milk Fat and Studies on Physico-chemical Properties of Fractions of Buffalo Milk Fat by : M. Lakshminarayana
Download or read book Fractionization of Buffalo Milk Fat and Studies on Physico-chemical Properties of Fractions of Buffalo Milk Fat written by M. Lakshminarayana and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Temparature around 23 degree C is found to be critical for majority of triglycerides to crystallise. The yield obtained at the crystallization temparature of 31 degree C was approximately related to the metting point of milk fat of both buffalo and cow. The amount of liquid fraction (45) was inversely proportional to the initial metting points of milk fats of both buffalo and cow. The size of the triglycerides crystals was higher in the fraction obtained at higher temparatures than at lower temparatures. The higher metting fraction had lower specific gravity and increased towords lower metting fractions. R1 did not differ from one another significantly. S31 and S23 (solid fractions showed markedly different metting points the fatty acid compositions have changed to a small extent especially in respect of small chain fatty acids. The short chain triflyceride greatly contribute to low metting triglyceride greatly while long chain triglycerides contribute to high metting triglycerides. As the temparature of clarification increased from 100 degree to 120 degree C the size and quantity of grains increased. Size and quantity of grains was much higher in buffalo milk fat than in cow milk fat. Optimum incubation temparature for large grain size was 30 degree C vitamin AA tocopherol and cholesterol showed substantial increase from S31 fraction to L15 fraction in both cow and buffalo milk fat. Rate of hydrolysis increased with the decrease in the metting point of the fractions S15 and L15 showed significantly higher autoxidation rates as comparel to whole milk fat whereas S31 and S23 fraction showed lesser autoxidation rates compared to the corresponding whole fats of both cow and buffalo. Lower metting fractions exhibited greater emulsifying property than the high metting fractions, Rate of hydrolysis of fat in the experimental cheese (replaceing with low metting fraction-L15 to a part of fat) was markedly higher than in control (whole milk) cheese.
Book Synopsis A Study of the Physico-chemical Properties of Concentrated Milk by : Hieronymus Y. Boersma
Download or read book A Study of the Physico-chemical Properties of Concentrated Milk written by Hieronymus Y. Boersma and published by . This book was released on 1958 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Effect of Preheating Temperatures on Some Physico-chemical Properties of Concentrated Buffalo Milk by : Virender Kumar
Download or read book Studies on the Effect of Preheating Temperatures on Some Physico-chemical Properties of Concentrated Buffalo Milk written by Virender Kumar and published by . This book was released on 1979 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Present study was undertaken with a view to investigate the effect of pre heating temparatures on some physical chemical properties of concentrated buffalo milk. Results indicate that irrespective of pre heating temparatures the average value for acidity were higher in concentrated milk with 31% total solids. Prebeating at 80 degree C for 10 min and 120 degree C with out holding caused a slight decrease in PH values. The ratio of ca+mg/ phosphate + eitrate decreased in comentrated milk as compared to cow milk pre heating at 110 degree C compared to pre heating of milk at 80 degree C and 90 degree C for 10 min showed significant varialion in values for ratio of Ca+Mg/phosphate + eitrute. The average values for non casein N non-protein N and whey protein N decreased in pre heated milk. Flash preheating caused less when protein denaturation than holding with 80 & 90 degree C pre-heating temparatures caused increase in vislosity in buffalo milk. The vislosity is increased as the temparature of pre heating is increased. The changes in the average values for vislosity due to differnt pre-heat treatments on the concentrated were significant. Concentrated milk showed a tendency to decrease in viscosity upto 3 days of storage. No significant changes in surgace tension of concentrated milk subjected to different pre-heated treatments were noticed.
