A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast- leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality and crust color. The substitute ...
Table 19.1 suggests that both laurate-rich and hydrogenated oils are used in filled milk. Of the products shown in Table 19.2, Paramount® C (Loders Croklaan, Netherlands) was recommended for filled milk. Like milk fat, Paramount® C was > 96 % melted by 37.8 °C, but at lower ...
The nonfat dry milk filtrate-supplemented medium supported the growth of all epithelial cells tested, but two fibroblast-type cultures failed to replicate. Cells grown in the medium containing the milk filtrate grew slowly for 2 to 3 days and then propagated to confluency in 6 to 8 days. ...
A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality and crust color. The substitute ...
A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast- leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality and crust color. The substitute ...
A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast- leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and crumb quality. The substitute comprises...
A bakery formulation useful as a substitute for at least a part of the nonfat dry milk normally included in bread and like bakery products which includes approximately 87-89 percent soy flour, 5-7 percent soy isolate, 0.2-0.5 percent ascorbic acid with the remainder being edible calcium salts...
1343528 Non fat milk substitute FOREMOST-McKESSON Inc 10 Aug 1971 [20 Aug 1970] 37522/71 Heading A2B A substitute for non-fat milk is prepared by mixing aqueous whey with an amount of calcium hydroxide sufficient to form a whey buffer complex at a pH in the range of 7.5 to 9.0 in ...