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Quality assessment system for milk acceptance and a mathematical model of dairy produce drying

โœ Scribed by Shiyanova, N. I.; Valitova, E. G.; Munasypov, R. A.; Kayashev, A. I.; Hardina, A. E.

Book ID
125392556
Publisher
SP MAIK Nauka/Interperiodica
Year
2014
Tongue
English
Weight
307 KB
Volume
75
Category
Article
ISSN
0005-1179

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โœ Guzm๏ฟฝn-Gonz๏ฟฝlez, Marta; Morais, Federico; Amigo, Lourdes ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 153 KB ๐Ÿ‘ 2 views

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-