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Changes in Physicochemical Properties of Retort-Sterilized Dairy Beverages During Storage
dairy beverage retort sterilization storage effects age gelation
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 ...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Physicochemical and Structural Properties of Ultrafiltered Buffalo Milk and Milk Powder
buffalo milk rennet coagulation microstructure
2008/3/27
Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50°C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased durin...
Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
physicochemical rheology supercritical carbon dioxide butter
2008/3/19
A milk fat fraction enriched with high melting triglyceride was extracted by using a continuous, pilot-scale supercritical CO2 system and recombined into butter. Compared with market butter, the high ...