Development of Low Fat Khoa Utilizing Reconstituted Skim Milk and WPC
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 ...
متن کاملPotential Population-Level Nutritional Impact of Replacing Whole and Reduced-Fat Milk With Low-Fat and Skim Milk Among US Children Aged 2–19 Years
OBJECTIVE Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. DESIGN Cross-sectional modeling study. SETTING Data from the 2001-2002 and 2003-2004 National ...
متن کاملImprovement in Flavor of Gulabjamun Prepared from Camel Milk Khoa
Gulabjamun is a popular sweet prepared in all parts of India. Like other sweets, the manufacture of gulabjamun is also largely in the hands of halwa is who adopt small scale batch method. Though there is large variations in the sensory quality of gulabjamun, the most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body free from both lumps and hard c...
متن کاملProduction of Conjugated Linoleic and Conjugated α-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk
Eight bifidobacterial strains isolated from human breast milk have been tested for their abilities to convert linoleic acid (LA) and α-linolenic acid (LNA) to conjugated linoleic acid (CLA) and conjugated α-linolenic acid (CLNA), respectively. These bioactive lipids display important properties that may contribute to the maintenance and improvement human health. Three selected Bifidobacterium b...
متن کاملChemical composition of water buffalo milk and its low-fat symbiotic yogurt development
Background: Water buffalos are the second most widely available milk source in countries around the world. While typical average milk compositions are readily available, information on seasonal variation in chemical composition of buffalo milk is limited -especially in the Northeastern region of the United States. Data collected in this study can be useful for the manufacture of a wide variety ...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2020
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2020.906.324