Frozen Homogenized Milk VI. The Use of Stabilizers in Frozen Homogenized Milk

Improving Curd-Forming Properties of Homogenized Milk

Fertility of Bull Semen Frozen in Skim Milk Diluent

In Victoria the usual diluent for deep frozen bull semen consists of a mixture of egg yolk, sodium citrate and glycerol. The semen is equilibrated in this mixture for 17 hours prior to freezing. O’Dell and Almquist (1957), and Amman and Almquist (1957) found that survival of spermatozoa as assessed by motility was increased when the semen was diluted with a mixture of glycerol, fructose and ski...

Dielectric spectroscopy study of water dynamics in frozen bovine milk.

Bovine milk is a complex colloidal liquid exhibiting a multi-scaled structure. It is of particular importance, both commercially and scientifically, to investigate both its dynamic and structural properties. In the current study we have employed the broadband dielectric spectroscopy (BDS) technique in the frequency range of 10(-1)-10(6)Hz and the temperature range of 176-230 K in order to exami...

Cholesterol Removal from Homogenized Milk with Crosslinked β-cyclodextrin by Adipic Acid

The present study was carried out to develop crosslinking of β-cyclodextrin (β-CD) using adipic acid, and to determine the optimum conditions of different factors (β-CD concentration, mixing temperature, mixing time and mixing speed) on cholesterol reduction from homogenized milk. Crosslinked β-CD was prepared with adipic acid. When the milk was treated with different conditions, the cholestero...

Local and Homogenized Equations

Homogenization theory is concerned with finding the appropriate homogenized (or averaged, or macroscopic) governing partial differential equations describing physical processes occurring in heterogeneous materials when the length scale of the heterogeneities tends to zero. In such instances it is desired that the effects of the microstructure reside wholly in the macroscopic or effective proper...