搜索结果: 1-15 共查到“食品加工技术 milk fat”相关记录19条 . 查询时间(0.093 秒)
Trans-Octadecenoic Acids and Milk Fat Depression in Lactating Dairy Cows
trans-octadecenoic acids insulin milk fat depression fat synthesis
2008/7/1
We examined the role of trans-octadecenoic acids in milk fat depression when low fiber diets were fed. The study consisted of four experimental periods with a 2 x 2 factorial arrangement of treatments...
Short Communication: Concentration of Conjugated Linoleic Acid from Milk Fat with a Continuous Supercritical Fluid Processing System
milk fat conjugated linoleic acid
2008/4/1
A continuous pilot-scale supercritical carbon dioxide system was utilized for the concentration of conjugated linoleic acids (cis-9, trans-11 C18:2) from anhydrous milk fat, which was separated into f...
Butter has a very desirable flavor and is perceived by consumers as a high quality, natural product. However, its use in foods is sometimes limited by its functional performance. Milk fat is tradition...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula
milk fat cheese yield Cheddar cheese
2008/3/28
This study investigated the effect of milk fat content, in the range 0.54 to 3.33% (wt/wt), on rennet coagulation properties and the composition, actual yield, and predicted yield, as determined by th...
Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers
ice cream flavor fat replacer milk fat
2008/3/28
The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-fl...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins
high pressure homogenization fat globules caseins
2008/3/28
The effect of high pressure homogenization on the milk fat globule membrane proteins was investigated. Milk with 1.5 or 3.0% milk fat was heated in vats at low or high temperature (65°C for 30 min or ...
Hydrolysis Characteristics of Bovine Milk Fat and Monoacid Triglycerides Mediated by Pregastric Lipase from Goats and Kids
caprine pregastric lipase milk fat tributyrylglycerol monoacid triglycerides
2008/3/27
Commercial extracts from oro-pharyngeal tissues of goats and kids have been used as the source of pregastric lipase and have been processed to yield partially purified samples of the primary pregastri...
Incorporation of Milk Fat and Milk Fat Fractions into Compound Coatings Made from Palm Kernel Oil
compound coatings palm kernel oil milk fat fractions fat bloom
2008/3/27
The potential of incorporating anhydrous milk fat and milk fat fractions into compound coatings based on palm kernel oil was investigated. Fractionation of milk fat by melt crystallization was utilize...
Purification of the Bovine Xanthine Oxidoreductase from Milk Fat Globule Membranes and Cloning of Complementary Deoxyribonucleic Acid
xanthine oxidoreductase • complementary deoxyribonucleic acid • protein • bovine
2008/3/25
The amino acid sequence of the bovine xanthine oxidoreductase was determined by cloning and sequencing cDNA clones encoding the enzyme. Partial amino acid sequences corresponding to 54% of the total s...
Alteration of Plasma Lipids in the Rat by Fractionation of Modified Milk Fat (Butterfat)
butterfat fractions plasma lipids milk fat modification nutrition
2008/3/22
Our objective was to determine the nutritional effects of defined fat fractions of modified milk fat, or butterfat (anhydrous butter without the milk fat globule membrane) on lipid and lipoprotein cho...
Heat-Induced Interactions Between the Proteins of Milk Fat Globule Membrane and Skim Milk
milk fat globule membrane proteins heated whole milk protein preparative isoelectric focusing
2008/3/22
Milk fat globule membrane proteins in washed cream were analyzed using preparative isoelectric focusing followed by SDS-PAGE. Five major protein bands of milk fat globule membrane were observed with a...
Isolation of Lipase-Active Fractions from Ultra-High Temperature-Processed Milk and Their Patterns of Releasing Fatty Acids from Milk Fat Emulsion
lipase ultra-high temperature releasing patterns fatty acids
2008/3/22
To examine residual lipase activities in UHT-processed milk samples, two protein isolates were prepared, one from aqueous supernatant and the other from milk fat globule membrane. Results of DEAE-cell...
Interesterification of Milk Fat with Oleic Acid Catalyzed by Immobilized Rhizopus oryzae Lipase
interesterification immobilized lipase milk fat oleic acid
2008/3/22
Milk fat was interesterified with oleic acid by catalysis of an immobilized lipase in a microaqueous two-phase system. A commercial lipase from Rhizopus oryzae and a controlled pore glass carrier were...
