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搜索结果: 1-7 共查到食品加工技术 skim milk相关记录7条 . 查询时间(0.027 秒)
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 ...
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 ...
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...
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...
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...
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 ...
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...

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