Comparative Study on the Dahi-prepared from Whole Milk, Skim Milk, Reconstituted Milk and Recombined Milk
نویسندگان
چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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The effect of milk and skim milk intake on serum lipid and apoprotein levels was investigated in young females with consideration of each subject's menstrual period. When milk and dairy products were not allowed, the serum cholesterol concentration tended to decrease in high density lipoprotein (HDL) and very low density lipoprotein (VLDL), the triglyceride concentration tended to increase in H...
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The present study was conducted to measure the feasibility of using soy milk as a supplement for the preparation of dahi from buffalo milk. In this experiment, four different types of dahi were prepared by partial replacement of buffalo milk with soy milk named A (control-100% Buffalo Milk), B (75% Buffalo Milk + 25% Soy Milk), C (50% Buffalo Milk +50% Soy Milk) and D (25% Buffalo Milk + 75% So...
متن کاملAcidogenic Potential of Plain Milk, Milk with Sugar, Milk with Cornflakes and Milk Cornflakes with Sugar: A Comparative Study
AIM To compare the acidogenic potential of plain milk, milk with sugar, milk with cornflakes, and milk cornflakes with sugar by assessing the salivary pH. MATERIALS AND METHODS The study was carried out on 40 school children of 8 to 12 years; 20 boys and 20 girls were randomly selected. The salivary pH was assessed before and after the consumption of milk; milk and sugar; milk and cornflakes;...
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ژورنال
عنوان ژورنال: Journal of Environmental Science and Natural Resources
سال: 2015
ISSN: 2408-8633,1999-7361
DOI: 10.3329/jesnr.v6i1.22076