In the field of circulation of food products, milk is a common product, there is a different view for the classification of the product. The products involved in the relevant national standards have more than one, but it should belong to which category, some are not clearly defined, some de...
Multivariate Classification of UHT Milk as to the Presence of Lactose Using Benchtop and Portable NIR SpectrometersLactoseNIRSUltra-compact NIRPLS-DALDALactose hydrolyzed milk was developed in the 1970s to serve individuals with lactose intolerance. This demand for lactose-free products by lactose-...
We have explored the potential of classifying different kinds of food products using a double-tuned, low-field NMR system. The system can reliably distinguish the tested samples, including cooking oils, milk, and soy sauces. The design of the custom gradient coil used by the system has been ...
which may be coated, in which the ratio of whey protein to casein does not exceed the corresponding ratio in milk (except for ricotta cheese)." Cheese is obtained by any of the following methods: a) After the protein in milk and/or dairy products has been coagulated or partially coagulated...
Methods for classification of skim-milk powder [Whey Protein Nitrogen index]. 来自 AGRIS 喜欢 0 阅读量: 72 作者: A Wilcek 关键词: propiedades termoquimicas, productos regenerados, recombined products, lait ecreme en poudre, dried skim milk, thermochemical properties, leche descremada en ...
67.100.99 Other milk products 67.120 67.120.01 Animal produce in general 67.120.10 Meat and meat products 67.120.20 Poultry and eggs 67.120.30 Fish and fishery products 67.120.99 Other animal produce 67.140 67.140.10 Tea 67.140.20 Coffee and coffee substitutes 67.140.30 Cocoa 67.160 67.160.01...
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Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats.第二十九类 肉,鱼,家禽及野味,肉汁,腌渍、干制及煮熟的水果和蔬 菜,果冻,果酱,蜜饯,蛋,奶及乳制品,食用油和油脂...
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type...
311511 Fluid Milk Manufacturing 311512 Creamery Butter Manufacturing 311513 Cheese Manufacturing 311514 Dry, Condensed, and Evaporated Dairy Product Manufacturing 31152 Ice Cream and Frozen Dessert Manufacturing 311520 Ice Cream and Frozen Dessert Manufacturing ...