Dairy Ingredients for Food Processing
Dairy Ingredients for Food Processing: An Overview 27 fractionating whey into concentrates of pro- tein, minerals, and lactose. ...
28 Chapter 1 dried by dehumidifi ed air that moves through the porous bed. Dry sweet whey is widely used in bakery products, dry ...
Dairy Ingredients for Food Processing: An Overview 29 In the ion - exchange process, whey is passed through two containers that ...
30 Chapter 1 by drying. This gives acid casein. Acid casein is produced by precipitation of skim milk with hydrochloric acid, su ...
Dairy Ingredients for Food Processing: An Overview 31 Animal feed: 11.6 Meat processing: 8.3 Institutional use: 7.4 Soups: 3.4 ...
32 Chapter 1 Note: Some of the information in this chapter has been derived from Chapter 1 of Dairy Processing and Quality Assur ...
Dairy Ingredients for Food Processing: An Overview 33 Kailasapathy , K. 2008. “ Chemical Composition, Physical and Functional Pr ...
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35 Chapter 2 Chemical, Physical, and Functional Characteristics of Dairy Ingredients Stephanie R. Pritchard and Kasipathy Kailas ...
36 Chapter 2 lipids mostly associate with the fat globule membrane. They also contain traces of fatty acids; vitamins A, D, E, a ...
Chemical, Physical, and Functional Characteristics of Dairy Ingredients 37 Milk Proteins Proteins are made up of amino acids wit ...
38 Chapter 2 casein and α (^) s1 - casein, which contain no cys- teine residues, α (^) S2 - casein contains two cysteine residue ...
Chemical, Physical, and Functional Characteristics of Dairy Ingredients 39 They provide offspring with protection against pathog ...
40 Chapter 2 ride are present in milk as free ions that are readily diffusible. Their concentrations are negatively correlated w ...
Chemical, Physical, and Functional Characteristics of Dairy Ingredients 41 ester that hydrolyzes aromatic residues, the B - type ...
42 Chapter 2 albumin (BSA), sodium chloride, magne- sium chloride, and calcium. The fat globule membrane protects most lipids fr ...
Chemical, Physical, and Functional Characteristics of Dairy Ingredients 43 Breed Milk originating from different breeds has show ...
44 Chapter 2 affects the safety of milk. Mastitis (severe infl ammation of the udder due to pathogenic microorganisms) is the pr ...
Chemical, Physical, and Functional Characteristics of Dairy Ingredients 45 A physical equilibrium in milk exists between the col ...
46 Chapter 2 Surface Properties The surface tension of milk is determined by the work required to increase the surface area of i ...
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