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The Effect Of Forewarming Heat Treatments On The Physical And Chemical Properties Of Nonfat Dry Milk
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Book Synopsis The Effect of Forewarming Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk by : Jean Grindrod
Download or read book The Effect of Forewarming Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk written by Jean Grindrod and published by . This book was released on 1960 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk Solids by : Wayne Barry Sanderson
Download or read book The Effect of Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk Solids written by Wayne Barry Sanderson and published by . This book was released on 1965 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of High Temperature Short Time Heat Treatments on Some Physical and Chemical Properties of Milk by : John Henry Hetrick
Download or read book Effect of High Temperature Short Time Heat Treatments on Some Physical and Chemical Properties of Milk written by John Henry Hetrick and published by . This book was released on 1947 with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Some Physical and Chemical Properties of Dried Milk Products by : J. J. Janzen
Download or read book Some Physical and Chemical Properties of Dried Milk Products written by J. J. Janzen and published by . This book was released on 1952 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Heat Treatment on the Value of Nonfat Milk Solids as a Supplement in Bread Baking by : Robert Arthur Larsen
Download or read book The Effect of Heat Treatment on the Value of Nonfat Milk Solids as a Supplement in Bread Baking written by Robert Arthur Larsen and published by . This book was released on 1949 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Forewarming Treatment on the Sulfhydryl Content of Nonfat Dry Milk and Effect of Yeast Fermentation on Wheat Flour and Milk Proteins by : Ronald Dean Marshall
Download or read book Effect of Forewarming Treatment on the Sulfhydryl Content of Nonfat Dry Milk and Effect of Yeast Fermentation on Wheat Flour and Milk Proteins written by Ronald Dean Marshall and published by . This book was released on 1967 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of the Effect of Certain Processing Variables on Some Spray Dried Milk Products by : Clyde Howard Amundson
Download or read book A Study of the Effect of Certain Processing Variables on Some Spray Dried Milk Products written by Clyde Howard Amundson and published by . This book was released on 1960 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Radio Frequency Dielectric Heating on Functionality of Nonfat Dry Milk by : Lu Wang
Download or read book Effect of Radio Frequency Dielectric Heating on Functionality of Nonfat Dry Milk written by Lu Wang and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio frequency dielectric heating (RFDH) can provide rapid and uniform heating throughout the products' mass, and can be used to bake, dry, and defrost foods. Studies have shown that when RFDH induced a 5-log reduction of Salmonella spp. in nonfat dry milk (NDM), whey protein nitrogen index (WPNI) decreased, suggesting that functional properties of the NDM might be impacted. This research was conducted to determine if RFDH affected the functional properties of NDM [high-heat (HH) and low-heat (LH)]. Nonfat dry milk were treated to 75, 80 and 85°C in the RFDH unit, then were held for 125, 63 and 43 min for LH-NDM or 115, 52 and 43 min for HH-NDM, and cooled to ~23 ± 1°C. Powders were evaluated for WPNI, nitrogen solubility index, and color. Maillard browning and functional properties of NDM samples were evaluated after NDM was rehydrated to 3.5% protein with deionized water, and adjusted to pH 7.00. Glucono-delta-lactone was added in rehydrated NDM (3.5% protein; natural pH) as an acidifying agent to form milk gels, and the physical properties of the gels were determined. Two replications were conducted and data were analyzed with two-way ANOVA (RFDH and NDM) and Tukey mean differentiations (p d"0.05). Results showed that LH-NDM (collapsed for RFDH treatments) had 5.7% less viscosity, 20.9% less overrun, 27.4% less foam stability, as well as 15% less water holding capacity compared with HH-NDM (collapsed for RFDH treatments). This can be explained by the natural whey protein denaturation differences in the HH-NDM and LH-NDM. Viscosity and surface tension were impacted by the RFDH treatment. NDM (HH and LH) treated to 85°C had 10% greater viscosity than the control, and the NDM treated to 75°C had less surface tension compared with samples treated to 80°C, 85°C and the control. Overall, RFDH decreased WPNI in LH-NDM, but not HH-NDM. The SDS-PAGE gel images provided supportive evidence to the WPNI results. RFDH is a processing technology that could change a few functional properties of NDM in this study, which makes it a promising method that may be further exploited for various food applications, such as emulsifiers, foaming agents, etc. However, potential negative impacts, such as color change caused by Maillard reaction, loss of WPNI in LH-NDM, cannot be neglected.
Book Synopsis Effect of Heat Treatment on Physicochemical Properties and Immune Functionality of Bovine Milk Proteins by :
Download or read book Effect of Heat Treatment on Physicochemical Properties and Immune Functionality of Bovine Milk Proteins written by and published by . This book was released on 2020 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not only lactoferrin is antibacterial, but a wider range of whey proteins its bacteriostatic activity, such as lactoperoxidase and immunoglobulins, as well as low abundant immune-active proteins. Different heat treatments can induce the denaturation of these proteins to a different degree, which could result in a gradual change of their bacteriostatic activity. The effect of different heat treatments on the proteome of whey proteins and their bacteriostatic activity were investigated in Chapter 4. Skim milk samples were heated at 65 °C, 70 °C, 75 °C, 80 °C, and 85 °C, for 30 minutes. Milk serum was isolated from the heat-treated skim milk and the bacteriostatic capacity of this milk serum was tested against Streptococcus thermophilus, Escherichia coli, Lactococcus lactis and Pseudomonas fluorescens. The bacteriostatic activity of milk serum negatively correlated with the intensity of heat treatment, which was also reflected in the reduced level of native antibacterial proteins. There is a slight decrease of bacteriostatic activity, which was associated with denaturation of low abundant immune-active proteins, such as complement C7, monocyte differentiation antigen CD 14 and polymeric immunoglobulin receptor. There is a significant difference between milk samples treated for 30 minutes at
Book Synopsis Quality Evaluation of Processed Milks by Taste Panels by : Lavell Gubler Wittwer
Download or read book Quality Evaluation of Processed Milks by Taste Panels written by Lavell Gubler Wittwer and published by . This book was released on 1960 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis How to Use Whole and Nonfat Dry Milk by : Mary T. Swickard
Download or read book How to Use Whole and Nonfat Dry Milk written by Mary T. Swickard and published by . This book was released on 1949 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Impact of Heat Treatments and Homogenization on Sensory and Physico-chemical Properties of Iron Fortified Toned Milk by : M. Shashidhara
Download or read book Impact of Heat Treatments and Homogenization on Sensory and Physico-chemical Properties of Iron Fortified Toned Milk written by M. Shashidhara and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Heat Treatment on Physicochemical and Processing Characteristics of Milk by : R. Ramanauskas
Download or read book Effect of Heat Treatment on Physicochemical and Processing Characteristics of Milk written by R. Ramanauskas and published by . This book was released on 1972 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt: The article concerns the effect of heat treatment on physicochemical and processing characteristics of milk. Results are presented in 21 tables, 7 figures, and 49 bibliographic entries. Findings on heat treatment are confirmed. It was found further aging increased casein dispersion in raw and heat treated milks. Increase in heat treatment temperature resulted in increase in viscosity and maximum shearing stress of the coagulum.
Book Synopsis Drying Milk and Milk Products by : Carl W. Hall
Download or read book Drying Milk and Milk Products written by Carl W. Hall and published by . This book was released on 1966 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Study of the Physical Properties of Spray Dried Milk by : Wesley Alexander McGugan
Download or read book A Study of the Physical Properties of Spray Dried Milk written by Wesley Alexander McGugan and published by . This book was released on 1954 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Colloidal Stability of Reconstituted Nonfat Dry Milk as Related to Pre-heat Treatment by : Tammy Jean Burns
Download or read book The Colloidal Stability of Reconstituted Nonfat Dry Milk as Related to Pre-heat Treatment written by Tammy Jean Burns and published by . This book was released on 1985 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of PH on the Viscosity of Reconstituted Nonfat Dry Milk when Heated by : Guy Robert Honold
Download or read book The Effect of PH on the Viscosity of Reconstituted Nonfat Dry Milk when Heated written by Guy Robert Honold and published by . This book was released on 1963 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
