Physical and Chemical Characteristics of Cow's Milk Extended With Soymilk
type: CreativeWork
description: Cow's milk products, nonfat dry milk or fresh skim milk, and specially prepared soymilk were separately standardized at 3.0% protein. Blends of cow's milk with 0-100% soymilk were made. Lipids with or without emulsifier and/or salts (all at 0.01M) of CaCl(,2); Na(,2)HPO(,4); CaCl(,2) with Na(,2)HPO(,4), and Ca(,3)(PO(,4))(,2) were used. The Na(,2)HPO(,4) and Ca(,3)(PO(,4))(,2) products were pasteurized at 80(DEGREES)C, or were Agitort sterilized at 121(DEGREES)C for 8 min. Samples were stored at 4 and 40(DEGREES)C for 0 to 60 days and pH, viscosity, solubility index, solids and nitrogen dispersibility index observations were made.
abstract: Cow's milk products, nonfat dry milk or fresh skim milk, and specially prepared soymilk were separately standardized at 3.0% protein. Blends of cow's milk with 0-100% soymilk were made. Lipids with or without emulsifier and/or salts (all at 0.01M) of CaCl(,2); Na(,2)HPO(,4); CaCl(,2) with Na(,2)HPO(,4), and Ca(,3)(PO(,4))(,2) were used. The Na(,2)HPO(,4) and Ca(,3)(PO(,4))(,2) products were pasteurized at 80(DEGREES)C, or were Agitort sterilized at 121(DEGREES)C for 8 min. Samples were stored at 4 and 40(DEGREES)C for 0 to 60 days and pH, viscosity, solubility index, solids and nitrogen dispersibility index observations were made.
author: Wondafrash, Teshome
keywords: Agriculture, Food Science and Technology
date published: 2014-12-15T21:09:58Z
date modified: 2026-07-22T22:26:02Z
provider: University of Illinois - Urbana-Champaign
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Illinois at Urbana-Champaign

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2142/70070