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Showing 1 to 11 of 11 for “"Milkfat"”.
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The effect of milkfat melting properties on chemical and physical properties of 20% reformulated cream
… and medium-melt fraction butteroils to yield 20% milkfat creams. The implications of separation temperature in obtaining components, melting point characteristics, and formulation on the chemical and physical properties of reformulated and natural creams were analyzed. Transmission electron …
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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles
… and viscosity. Previous studies have shown that milkfats containing higher levels of long chain polyunsaturated fatty acids have lower melting points and decreased solid fat contents which leads to softer-textured products. An increased risk of higher oxidation rates can be a disadvantage of high …
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Processing Effects on Physiochemical Properties of Natural and Reformulated Creams
… butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. Creams homogenized prior to pasteurization had significantly …
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Reenvelopment of native and processes butteroils into globules resembling milk lipid globules in functional properties
… membrane material and proteins of milk such that milkfat globule size and function resembled native cream as closely as possible was developed and evaluated. By replacing the native butteroil with reduced-cholesterol butteroil, an approximate cholesterol reduction of 80% was possible. Milkfat …
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Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk
… physical and chemical properties. The minimum milkfat content is 50% by weight of the solids and the maximum moisture content is 39% by weight, as determined by the methods described in §133.5. If the dairy ingredients are not pasteurized, the cheese is cured at a temperature of not less than …
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Effects of Partial Homogenization of Milk on Yield and Quality of Cheddar Cheese
… industry, in 1983, utilized 29.2% of total US milkfat supply as compared to 20.3% utilization in 1973 (36). Compared to the total cheese production of 2,059,2Z8 kg (4,539,822 lb) in 1982, 2,185,611 kg (4,818,449 lb) of cheese were manufactured in 1983 in the .US (36). The increased production …
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A Study Of The Effect Of Altitude And Local Biologies Upon Nunoan Breast Milk Content
… differences in breastfeeding practices influence milkfat content significantly. With an elevation of over 4000 meters above sea level, relatively low levels of socioeconomic status, and variability in women’s schedules resulting in high variability of breastfeeding patterns, Nunoa, Peru provides …
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BRANCHED CHAIN FATTY ACIDS (BCFA) IN NATURE: FISH, FERMENTED FOODS, AND SEA LION VERNIX CASEOSA
… with BCFA approaching or exceeding that of milkfat (2.0% BCFA). Vernix caseosa, rich in BCFA, is the richest BCFA source known to be a nutritional source for humans, but is unknown in any other species. Analysis of GI tract contents of newborn California sea lions (CSL) show high levels of …
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Free Fatty Acids Associated with Induced Rancidity in Cream and Butter
… milk, which causes the hydrolytic breakdown of milkfat. This hydrolytic breakdown results in the release of free fatty acids, and it has been demonstrated that the lower molecular weight fatty acids which are freed are the major contributors to the rancid flavor (12, 54, 115). This lipase enzyme …
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The Effects of Processed Wheys and Sodium Caseinate on Composition and Consumer Acceptance of Ice Cream
… ingredient costs, such as milk solids, sugar, milkfat, etc., and possibly losing ice cream's reputation as a nutritious and natural product (30). With the increased cost of nonfat dry milk (NFDM) from $0.44/per kg to $1.72/per kg over the last ten years, the ice cream manufacturer is looking …