Cheese from 2:1volume concentration ratio retentates had desirable qualities but were firmer with greater whey fat losses than cheese from non-retentate controls or 1.5:1, and 1.75:1volume concentration ratio retentates. Composition of cheese made from whole milk retentates using thermophilic ...
Differential scanning calorimetry was used to determine the ratio of solid to liquid fat; that is, the amount of fat that is crystallized, by dividing the partial enthalpy of melting of the fat for ripening temperature by the total enthalpy of melting of the same fat extracted from cheese. ...
(e.g., Blue cheese), rancidity is less perceptible due to the high pH and is masked by other aroma components. Cheeses undergoingbutyric acidfermentation may develop a similar off-flavor, but this can be distinguished from rancidity on the basis of molar ratio of n-butyric acid to n-...
Adolescents with appropriate milk intake were less likely to have high CMRS than those with low milk intake (odds ratio, 0.531; 95% confidence interval, 0.302-0.931). No association was found between CMRS and total dairy, yogurt, and cheese intake. Only milk intake seems to be inversely ...
Resources shoppers use most often to make purchase decisions in the UK 2013 Percentage of Millennials with credit cards in the U.S. 1989-2007 Ratio of private to total health expenditure in Southeast Asian countries 2007 Topics Consumer Price Index and inflation rate in ChinaRetail industry in Ch...
The bulked milks (800–1000 l per breed on each occasion) were standardized to a protein[ratio]fat (P[ratio]F) ratio of 0·80, and 350 l from each breed was made into Cheddar cheese. The solids content of the remaining Friesian milk was then increased by ultrafiltration to a solids ...
Real cheese yield at 28 hours/proteins ratio and 28CY were corrected and ANOVA was repeated on corrected data, in order to verify the modifications of the values. These correction reduced but did not eliminate the differences.Key words: Buffalo,聽Milk,聽Curd...
Cheese was made with corrected protein-to-fat ratio and without it, as well as from milk stored at 4°C for 1, 2, 3, 4, and 8 d before production. Cheese weight at 24 h increased along the separation cutoff level with no difference in moisture, and dry matter increased. The data ...
Effect of the mixing ratio of raw and reconstituted milk, the added contents of CaCl2 and rennet on the texture of Mozzarella cheese 来自 AGRIS 喜欢 0 阅读量: 4 关键词: [reconstituted milk, chlorure de calcium, calcium chloride, analisis organoleptico, texture, fromage, leche, milk, rennet...
The results showed that for both breeds, the pooled milk content of fat, whey protein, casein, total protein, and phosphorus as well as rennet clotting time and curd firming time were significantly higher with ODM cows, whereas the casein-to-total protein ratio was lower, and lactose, urea...