Sweetened Condensed Milk
نویسندگان
چکیده
منابع مشابه
Rheological Characterization of Commercial Sweetened Condensed Milk
(UFV), Viçosa, MG, Brazil (e-mail: [email protected]). ** DSc Food Science and Technology, Food Engineering Department, Universidade Federal do Espírito Santo (UFES), Alegre, ES, Brazil (e-mail: [email protected]). *** DSc Food Science and Technology, Food Technology Department, UFV, Viçosa, MG, Brazil (e-mail: [email protected]). **** MSc Food Science and Technology, Food Engin...
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INTRODUCTORY. EXPERIMENTS have already been made [Barnes and Lume, 1919] on the antiscorbutic value of raw, dried and heated cow's milk and for some of these experiments monkeys were used. Reference is there made to the literature of the subject, but as far as is known no experimental observations are extant on the anti-scorbutic value of sweetened condensed milk. It is probable from what is al...
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Milk is a bulky product, expensive to transport, and very susceptible to contamination, which in a short time renders it unpalatable. In its natural state it contains al^out 87 per cent of water, which is a comparatively worthless constituent. ' Efforts to reduce the water content of milk, leaving the solids in ; a more concentrated form without destroying their food value, and at the same time...
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In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate s...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1926
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(26)93900-3