Protein enriched low-fat milkAlfonsus, H
flavour and/or texture. These changes may influence the final acceptance of the product by the consumer. Lowering the fat contained in a food product will decrease its known whitening effect, for example: reducing the fat content, milk is perceived as less white (Phillipset al., 1995), vanil...
For five days the milk, faeces and urine were collected quantitatively. Fat, protein and lactose...doi:10.1080/00015127609435066Ettala, T.Kreula, M.Taylor & Francis GroupActa Agriculturae ScandinavicaEttala, T. & Kreula, M. 1976. Milk production on low-protein, urea-rich feed. Acta Agric. ...
This work investigated the effect of removal of some whey proteins on the rheological behaviour of a concentrated solution of reconstituted whole milk powder during storage at elevated temperatures. Medium heat whey-protein-depleted agglomerated whole milk powder was reconstituted to 50% total solids (...
Milk fat content was reduced from days 3 to 14 in SARA (P < 0.05) compared with Control, while greater protein and lactose contents were observed from days 14 to 21 and 3 to 21, respectively (P < 0.05). Milk fat yield was reduced by SARA on day 3 (P < 0.05), whereas both ...
The invention relates to a low-energy, non-fat milk beverage of a high calcium content, the beverage containing a low-energy milk base which consists of non-fat milk, a whey protein solution or a combination thereof and from which carbohydrates have been removed either entirely or partly, and...
Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup. 来自 webarchive.library.unt.edu 喜欢 0 阅读量: 18 作者: RF Chowder 收藏 引用 批量引用 报错 分享 全部来源 求助全文 webarchive.library.unt.edu 相似文献...
Comments in the sub-theme of Nutrients (n = 35) refer to the general topic of nutrition, such as the mention of calcium or protein, or of individual differences in nutritional needs. Generally, these comments claimed that the vitamins and minerals in low-fat milk are lower in amount or qu...
For example, advanced glycosylation end products in milk, created after heating, affect the composition of the gut microbiome, which impacts intestinal function [28]. Protein fermentation results in the formation, among others, of ammonia, phenolic and indolic compounds, hydrogen sulfide, nitric ...
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