Whey proteins are those which remain in milk serum after casein coagulation during cheese or casein manufacture. It is a mixture of proteins with diverse functional properties, the main ones being α-lactalbumins, β-lactoglobulins, bovine serum albumin, immunoglobulins, and proteose-peptones (...
although the chemical composition is almost identical to that of ghee. A scheme has been suggested for producing ghee from butteroil by the addition of skim milk dahi (20% w/w) or dahi powder (5% w/w) to butteroil and heating the mixture to 120°C for 3min. It is also possible to...
To a mass of 0.5 g of oil, volumes of 5 mL of chloroform, 7.5 mL of acetic acid, then 0.5 mL of saturated KI solution were added while stirring. The mixture was left to stand in the dark for 10 min. To stop the reaction, 25 mL of distilled water was added in the presence of ...
When an acid is mixed with an alkali the hydrogen and hydroxide ions react with each other to form water. If the acid and alkali are mixed in certain proportions, the resulting mixture will be neutral, with no excess of either hydrogen or hydroxide ions and with a pH of 7. This operatio...
is mixed with pure sugar which is added for the purpose of preserving. This mixture is then run into vacuum pans where it is held at a temperature of not more than 140 degrees Fahrenheit for a period of from 1 to 1 1/2 hours, the temperature being gradually lowered until the batch is...
Then bring the stick blender to the middle of the pan, hold it still, and pulse for a couple of seconds. Repeat the stirring and pulsing until the mixture begins to thicken. It will take a couple of minutes, and the consistency will change to that of warm custard. If you dribble some...
2) Keep this mixture in room temperature inside a kitchen cupboard (NO direct sunlight) for 24 hours and this will lead to fermentation of the milk .Temperature should be between 75F to 90F .Above 90F kefir become too sour. Below 75F kefir do not happen. ...
Colloid Mixture | Definition, Characteristics & Examples from Chapter 8/ Lesson 8 378K What is a colloid? Learn about colloids, their types, and their characteristics. See how to prepare colloids and examples of colloids in everyday life. ...
The liquid to be treated must be a dispersion; a mixture of two or more phases, one of which is continuous. In milk it is the milk serum, or skim milk, that is the continuous phase. Fat is dispersed in the skim milk in the form of globules with variable diameters up to some 15 ...
heating the mixture in an open vessel. Several patents were granted in the years thereafter for variations and improvements of this process, until, in 1856, Borden was granted a US patent for a process that is essentially still used today (i.e., using a vacuum pan to remove water from ...