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Showing 1 to 5 of 5 for “"nonfat milk"”.
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The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization
Sweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed to fluorescent light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile …
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The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
… Frozen yogurt base was manufactured using nonfat milk, heavy cream, sugar, corn syrup solids, nonfat dry milk, stabilizer, water, and vanilla. The base was mixed with yogurt (ratio of 80 : 20) that had been cultured from nonfat milk, and a yogurt culture containing Streptococcus salivarius …
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Textural properties of coagulated milk products containing soy protein
The textural properties of coagulated milk products were studied by Scanning Electron Microscopy and Texture Profile Analysis. Soy protein and casein interactions were explored with chemically modified soy proteins. The microstructure of process cheese was changed from fine to coarse network by …
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Preventing Oxidation of Dairy Powders Using Oxygen Removal Packaging
Three types of dried milk (whole, nonfat, and buttermilk) were packaged in a modified atmosphere with a novel palladium-based oxygen removing catalyst and stored for eight weeks at 50°C. Powders stored in air with no catalyst and powders stored with the catalyst in an atmosphere modified to contain …
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A Study of Some Physico-Chemical Changes in a Spread-Type Dairy Product During Storage
… products. It is increased in solids content with nonfat milk solids. The purpose· of developing this product was to obtain a new outlet for milk constituents; desirably it was to be one that could regain the market sales which were lost by butter and are now enjoyed by the margarines. The high …