Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems
نویسندگان
چکیده
منابع مشابه
Dairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
متن کاملDairy Foods: Cheese
The objective of this research was to determine the effect of the use of rennet substitute on composition and yield of Minas Padrão cheese. Pasteurized and standardized milk (3.0% fat) was divided into 2 parts and prepared for each treatment varying the rennet: batch 1(BOV), commercial calf rennet (Chymosin and pepsin) and batch 2 (QPF), commercial rennet substitute Chy-max (Chymosin) and conve...
متن کاملDairy Foods II: Cheese
Our objective was to develop a rapid method for measuring fat, protein, solids, and salt content of Cheddar cheese using a mid-infrared (MIR) transmittance analysis. Currently, quality assurance is done using near-infrared (NIR). For MIR analysis, Cheddar cheese (about 9 g) was blended with a sodium metasilicate solution (about 85 g). Cheese was blended to a uniform particle size (about 3 to 4 ...
متن کاملTopical Delivery of Vitamin D3: A Randomized Controlled Pilot Study
BACKGROUND AND OBJECTIVE The purpose of the present study is to explore the assessment if the transdermal delivery of vitamin D is feasible. METHODS In 50 female Medical students, this study was conducted. Age, weight and height was taken, a detailed history and clinical examination was performed. Blood was drawn for 25 Hydroxy Vitamin D3 (25OHD) level. Two women had >30 ng/mL of 25OHD and wa...
متن کاملDairy Foods: Cheese
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 790 Studies on the application of dielectric spectroscopy for the measurement of process cheese functionality. J. Amamcharla*1, L. E. Metzger1, O. Grace2, and C. Jones2, 1Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings, 2Biosystems and Agric...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2012
ISSN: 0022-0302
DOI: 10.3168/jds.2011-5134