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Detection of Specific Sugars in Dairy Process Samples Using Multivariate Curve Resolution
lactose hydrolysis multivariate curve resolution process control reference-independent estimation
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2008/3/28
Dairy process monitoring by application of multivariate curve resolution using alternating least squares is presented. Alternating least squares was used for resolving Fourier transform infrared spect...
The Potential of Solid-state Nuclear Magnetic Resonancein Dairy Research: An Application to Cheese
nuclear magnetic resonance cheese
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2008/3/28
Nuclear magnetic resonance spectroscopy is a noninvasive technique that has found application in a variety of research areas. Nuclear magnetic resonance has been primarily applied to solution studies,...
Changes in Physicochemical Properties of Retort-Sterilized Dairy Beverages During Storage
dairy beverage retort sterilization storage effects age gelation
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2008/3/28
The effects of composition, storage time, and storage temperature on the physicochemical properties of a retort-sterilized dairy beverage were investigated. Drinks with eight formulations were stored ...
Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of Temperature
surface tension viscosity cream buttermilk
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2008/3/27
The effects of temperature on the rheological behavior and surface tension of commercial samples of skim milk, 3.5% milk, 38% cream, two different cultured buttermilk products, and buttermilk powder s...
Influence of Bile on Cellular Integrity and {beta}-Galactosidase Activity of Lactobacillus acidophilus -- Noh and Gilliland 76 (5): 1253 -- Journal of Dairy Science
Lactobacillus acidophilus bile • cellular integrity ß beta -galactosidase
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2008/3/27
The influence of bile on ß-galactosidase activity, cellular integrity, cellular retention of ß-galactosidase, and cellular permeability of five strains of Lactobacillus acidophilus was inv...
Determination of Major Minerals in Dairy Products Digested in Closed Vessels Using Microwave Heating
microwave digestion mineral analysis calcium dairy products
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2008/3/27
A method is described for digestion of a variety of solid dairy products (cheeses, caseinates, and milk powders) for subsequent determination of Ca, Mg, Na, and K by flame atomic spectrophotometry. Sa...
Survey of the Conjugated Linoleic Acid Contents of Dairy Products
conjugated linoleic acid anticarcinogen lipids
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2008/3/23
The objective of this research was to determine the content of conjugated linoleic acid, an anticarcinogen, in dairy products. Fifteen cheeses, three fermented dairy products (other than cheeses), and...
Autolysis of Dairy Propionibacteria in Buffer Systems
autolysis propionibacteria buffer studies
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2008/3/23
Autolysis of 21 strains of propionibacteria was studied in buffer systems. Optimal conditions for bacterial autolysis were determined. Maximal autolysis varied between 20 to 80% in potassium phosphate...
A Selective Enumeration Medium for Bifidobacteria in Fermented Dairy Products
bifidobacteria fermented dairy products selective enumeration
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2008/3/23
A selective medium, blood-glucose-liver agar containing oxgall (.2 mg/ml) and gentamicin (30 µg/ml), was formulated for the selective enumeration of bifidobacteria in fermented dairy products co...
Autolysis of Dairy Propionibacteria: Growth Studies, Peptidase Activities, and Proline Production
autolysis propionibacteria peptidases proline production
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2008/3/22
Growth and autolysis of 28 strains of propionibacteria were studied in sodium lactate broth and in modified media. Autolysis among the strains varied from 10 to 90%. Optical density and intracellular ...
Dairy Calcium, Bone Metabolism, and Prevention of Osteoporosis
calcium intake bone mineral content peak bone mass osteoporosis
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2008/3/22
Single-photon absorptiometry was used to measure the bone mineral content of young adults, osteoporotic patients, and age-matched controls without bone disease. A retrospective dietary survey was made...
Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
dairy emulsions droplet size protein coverage
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2008/3/19
Oil in water emulsions were prepared using anhydrous milk fat and skim milk homogenized with a laboratory-scale microfluidizer. The fat content was varied between that of raw milk and cream, 4 to 30 g...
Aspartame Stability In Commercially Sterilized Flavored Dairy Beverages
aspartame stability dauy beverages
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2008/3/19
The objective of this research was to evaluate the stability of aspartame in commercially sterilized skim milk beverages that contained different buffer salts, buffer concentrations, and flavor. The e...
The Use of Gas Chromatography to Measure Carbon Dioxide Production by Dairy Starter Cultures
carbon dioxide gas chromatography dairy starter cultures
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2008/3/18
A gas chromatographic method was developed to quantify CO2 produced by dairy starter cultures. The procedure was used to measure CO2 production by Lactococcus lactis ssp. lactis KB, a lactic dehydroge...
Growth Characteristics of Lactococcal Phages Isolated from the Dairy Sources in India
bacteriophages adsorption burst size
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2008/3/18
Host-phage interactions of four lactococcal phages, FRCl, FRC2, FRC3, and FRC4, were studied. Adsorption was maximum at 30°C and pH of 7.2 to 7.6 after 10 min. Optimal growth temperatures of the host ...