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Mathematical modeling and fuzzy availability analysis of skim milk powder system of a dairy plant

โœ Scribed by Aggarwal, Anil Kr.; Kumar, Sanjeev; Singh, Vikram

Book ID
125383543
Publisher
Springer-Verlag
Year
2014
Tongue
English
Weight
948 KB
Volume
7
Category
Article
ISSN
0975-6809

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Yoghurt fortiยฎcation with caseinates, co-precipitate and blended dairy powders in a low-fat yoghurt model system was studied. These dairy products were characterised for pH, moisture, lactose, mineral and protein fractions. Milk proteins were characterised by polyacrylamide gel electrophoresis (SDS-