Low fat channa spread from filled milk
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چکیده
منابع مشابه
Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk
Microfluidization of cheese milk at different temperatures and pressures altered the meltability and rheological properties of Mozzarella cheese. Pasteurized milks, standardized to 1.0 (low-fat (LF)) or 3.2 (full fat (FF)) g fat/100 g milk, heated to 10, 43, or 54 1C, and then microfluidized at pressures of 34, 103, or 172MPa, were used to manufacture Mozzarella cheese. Cheeses made from nonmic...
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Commercial cows’ milk contains considerable amounts of estrogens. This study assessed the effect of commercial low-fat milk on the development of 7,12-dimethylbenz(a)anthracene (DMBA)-induced mammary tumors in rats. Eighty six-week-old female Sprague-Dawley rats received a single oral dose of 5 mg DMBA. Twenty-four hours later, the animals were divided into 4 groups of 20 animals each and given...
متن کاملproduction of functional low-fat cheese with milk fat substitution bywalnut or linseed powders
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متن کاملProduction and Evaluation of Low-fat Frankfurter Sausage by Emulsion Filled Gel Based on Inulin and Rice Bran Oil
Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Mater...
متن کاملCalcium and fat absorption by low birthweight infants from a calcium-supplemented milk formula.
Barltrop, D., and Oppe, T. E. (1973). Archives of Disease in Childhood, 48, 580. Calcium and fat absorption by low birthweight infants from a calciumsupplemented milk formula. The retention of calcium and fat by low birthweight infants from two milks differing only in their calcium content has been determined. Calcium supplementation of the milk formula resulted in enhanced retentions of calciu...
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ژورنال
عنوان ژورنال: Indian Journal of Dairy Science
سال: 2019
ISSN: 2454-2172
DOI: 10.33785/ijds.2019.v72i04.016