Physico-chemical Properties of milk

The main objective of the study "Hydrolysis conditions of black bean and brown rice and application of the hydrolysate in trial production of plant-based milk" was to evaluate the physicochemical and antioxidative properties of brown rice and black bean extracts treated with different enzymes such as Bialfa-T, Glucozyme 2x, Bialfa-T-Glucozyme 2x, Biase, Biomatasa-L andBiase-Biomatasa-L.

11p tieuvulinhhoa 22-09-2022 7 2   Download

The objective of the study was to evaluate the effect of milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt.

8p chauchaungayxua12 09-07-2021 12 1   Download

The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk.

8p chauchaungayxua12 09-07-2021 10 1   Download

In this review, the effects of milk fortification with various food components on physicochemical as well on sensorial properties of yogurt products are studied and described. The fortification described under the types of food components like carbohydrates, proteins, dietary fibres, minerals and vitamins.

21p trinhthamhodang11 27-04-2021 22 2   Download

The fatty acid composition of milk fat, which greatly influences the physico-chemical, functional and nutritive properties, is subjected to variation due to species, breed, stage of lactation and feed. Information is sparse on the fatty acid composition and physicochemical charateristics of milk lipids of Kankrej cow, an important dual-purpose breed of the Gujarat. Therefore present work an attempt has been made to characterize the milk lipids of this breed.

13p angicungduoc8 07-11-2020 15 1   Download

The present study was conducted to prepare a designer confection by incorporating different levels of pineapple powder and mango powder (2%, 4% and 6%) separately into the chhana base (chhana 95g + milk powder 5g) replacing chhana in formulation. Prepared samples were analysed for various parameters after coating with caramel. No significant (p>0.05) difference was recorded in the mean values of moisture, fat, protein, ash, lactose, cholesterol and carbohydrate content in all the mango powder and pineapple powder incorporated treatments as compared to control.

11p caygaocaolon5 27-05-2020 20 1   Download

In today’s world, beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibres. Hence our project was aimed to develop milk beverage with fortification of beet and banana.

8p angicungduoc4 04-05-2020 27 1   Download

Casein (CN) is major milk protein which exists in milk in form of micelles of size ranging from 50 to 500nm. The CN micelles were harvested using microfiltration (MF) with 0.1 μm membrane in their native state. The CN micelles harvested using MF are called micellar CN concentrate (MCC). MCC harvested was treated by ethanol at rate varying from 10 to 40 % and strength varying from 10 to 80%. This treatment caused disintegration as well as aggregation. More pronounced results were observed in case of 60 – 80 % alcohol strengths added at rate of 40 %.

10p trinhthamhodang1212 06-04-2020 21 1   Download

Whey is the aqueous (serum) protein of the milk. It compromises approximately 20% of the protein in milk, albumins and globulins, majority of lactose and the water soluble nutrients. The disposal of whey, the liquid remaining after the separation of milk fat and casein from the whole milk, is a major problem for the dairy industries, which demands simple and economic solutions. The usage of whey to valuable products could overcome the issue.

17p nguaconbaynhay3 07-02-2020 44 3   Download

Milk evolved as a means of providing for the postnatal needs of the developing mammalian neonate. Any perception that milk is a simple, homogeneous fluid does not adequately acknowledge the remarkable array of complex activities and functionalities of its constituent components.

350p taurus23 27-09-2012 116 18   Download