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Showing 1 to 6 of 6 for “"Reconstituted milk"”.
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Aggregation and gelation characteristics of high protein dairy ingredient powders
Milk protein-containing dairy ingredient powders are used extensively in the formulation of a wide range of foods and beverages. Protein is an essential component in such food systems, where it provides nutrition and a range of functionalities including rennet gelation, heat stability, ethanol …
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The influence of weaning age on growth and development of the baby pig and reproductive efficiency in the sow
… weaned at 1 or 7 days. These pigs were given a reconstituted “milk” in addition to creep feed from weaning to 14 days of age. An interaction between litter size and length of the nursing period on rat of ga in and feed efficiency was observed in both experiments. Early weaning increased rate of …
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Effect of lauric acid and monolaurin on the multiplication of Listeria monocytogenes and Listeria innocua at 10°C in bi-phasic systems.
… soluble additives were dissolved in cream and milk with 3.6% (w/v) fat. The milk was reconstituted from skim milk and cream 40 % (w/v) fat containing lauric acid or monolaurin. This milk was used to make a soft-ripened cheese of the Brie Camembert type. Two strains of L. innocna were added to …
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Cheddar Cheese Manufactured from Condensed Milk
… by 39% (58). In 1977, 23.5% of the United States milk supply was utilized by the cheese industry, that has grown to 30.0% in 1987 (58). Cheddar cheese production increased from 1 billion kg in 1979, to 1.27 billion kg in 1986. During this same time period, Italian cheese production increased from …
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Viscosity Measurements for Milk Powder Process Control
… the potential use of viscosity measurement for milk powder process control and how the understanding of the dynamic of viscosity measurement can benefit the process. To achieve this goal, this study used the fundamentals of rheology, system identification, and a variety of viscosity measurement …
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Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
… before or after homogenization, on recombined milk systems. The main focus was to explore the changes induced by these treatments on the surface layers of recombined fat globules, milk proteins and rheological properties of acid gels. Heat treatments caused denaturation of whey proteins; the …