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Depletion of Whey Proteins and Calcium by Microfiltrationof Acidified Skim Milk Prior to Cheese Making
calcium composition microfiltration whey protein
2008/3/31
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...
Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder
lactose crystallization milk powder glass transition relative humidity
2008/3/28
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried ...
Production of Aminopeptidase from Skim Milk Whey Permeate Medium by Lactobacillus casei ssp. casei
Lactobacillus casei ssp. casei skim milk whey permeate medium MRS medium aminopeptidase production
2008/3/26
Extracellular and intracellular aminopeptidases were produced from Lactobacillus casei ssp. casei grown in skim milk whey permeate, but those grown in MRS medium produced intracellular enzyme only. Ex...
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...
Interaction of Sucrose Esters with Skim Milk Proteins as Characterized by Affinity Chromatography
sucrose ester binding to milk protein affinity chromatography
2008/3/22
The interaction of sucrose ester, P-1670 (70% pure palmitic acid monoester), with milk proteins was examined by affinity chromatography. The ester was covalently bound to 3-aminopropyl controlled-pore...
Production of Ultrafiltered Skim Milk Retentate Powder. 2. Functional Properties
skim milk retentate powder heat treatment pH functional properties
2008/3/18
High protein skim milk retentate powders with modified functional properties were produced using UF and spray drying. Different heat treatments (65°C for 30 min, 75°C for 28 s, and 85°C for 28 s) and ...
Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
age gelation ultra-high temperature lactose native milk proteinase
2008/3/18
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...