Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Morrison Loewenstein"'
Publikováno v:
Journal of AOAC INTERNATIONAL. 66:858-863
Proximate data from 82 nonfat dry milk (NFDM) samples were correlated with near infrared reflectance (NIR) measurements. The best wavelengths for determining constituent concentrations were chosen from 19 preselected filters by using linear regressio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7a76fb77cd8c98516b66760e30fe09d
https://doi.org/10.1093/jaoac/66.4.858
https://doi.org/10.1093/jaoac/66.4.858
Publikováno v:
Journal of Dairy Science. 63:905-911
Cottage cheese whey derivatives prepared by several methods were examined to determine their suitability for incorporation into cottage cheese creaming mixes. Preparation methods were: A) ultrafiltration followed by vacuum evaporation; B) neutralizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43fba237ec87ec639cfa174c62a6980f
https://doi.org/10.3168/jds.s0022-0302(80)83024-4
https://doi.org/10.3168/jds.s0022-0302(80)83024-4
Autor:
Robert J Baer, Morrison Loewenstein
Publikováno v:
Journal of Dairy Science. 62:1041-1044
Lactase ( β -D-galactosidase) from the yeast Saccharomyces lactis was tested for activity at −9C, −13C, −19C, −23C, and −30C. A 5.0% (weight/volume) lactose solution was prepared with .1% lactase added. Samples were incubated at 33C for 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54ad3e6dd3749fc563b3407d1da14653
https://doi.org/10.3168/jds.s0022-0302(79)83372-x
https://doi.org/10.3168/jds.s0022-0302(79)83372-x
Publikováno v:
Journal of Dairy Science. 63:1631-1648
This is a review of 136 publications pertaining to preparation of consumer products from goat milk. In many instances these publications do not report data from research but are descriptions of processes and practices in the manufacture of such produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f6dd70fe7f8d28fb5eb328b341fd3f5
https://doi.org/10.3168/jds.s0022-0302(80)83126-2
https://doi.org/10.3168/jds.s0022-0302(80)83126-2
Publikováno v:
Journal of AOAC INTERNATIONAL. 64:1414-1419
β-Galactosidase concentrates obtained from several microorganisms were used to hydrolyze skim milk, low fat (2%) milk, sweet whey, acid whey, acid whey permeate, and acid whey concentrate. Among acid substrates, the freezing point depression for eac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a01d00ff75156becc47cf2e9ebad45b5
https://doi.org/10.1093/jaoac/64.6.1414
https://doi.org/10.1093/jaoac/64.6.1414
Publikováno v:
Journal of AOAC INTERNATIONAL. 63:587-590
A method for determining lactose hydrolysis by freezing point determinations is described. There is a direct relationship between freezing point and lactose hydrolysis in neutralized acid whey (r = 0.985) and lactose solutions (r = 0.998). In both th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de02d542d4382560b432bdee0876a2ad
https://doi.org/10.1093/jaoac/63.3.587
https://doi.org/10.1093/jaoac/63.3.587
Publikováno v:
Journal of Food Science. 48:959-961
Compositional analysis data for 47 whey powders (including sweet whey, acid whey, demineralized delactosed whey and whey protein concentrates) were correlated with near infrared reflectance (NIR) measurements. The most useful wavelengths for determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::addcfe1c1194b0778e195a816a23fc2b
https://doi.org/10.1111/j.1365-2621.1983.tb14940.x
https://doi.org/10.1111/j.1365-2621.1983.tb14940.x
Publikováno v:
Journal of dairy science. 57(11)
The effect of temperature, pH, cations, and caramelized sugars on L-alanine-induced germination of Bacillus licheniformis and B. cereus -7 spores was investigated. The germination of B. licheniformis spores was optimal at higher temperatures, with mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf08d17aace7d55b023427392a890f53
https://pubmed.ncbi.nlm.nih.gov/4214852
https://pubmed.ncbi.nlm.nih.gov/4214852
Autor:
Morrison Loewenstein, Ghanem S. Haddad
Publikováno v:
Journal of dairy science. 66(8)
This research was designed to test the reliability of modified Association of Official Analytical Chemists methods for quantitation of thiamine, riboflavin, and ascorbic acid in milk; to ascertain the extent of destruction of those vitamins by modern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7baaeb0b8360cd61177ca3270fa68a35
https://pubmed.ncbi.nlm.nih.gov/6619346
https://pubmed.ncbi.nlm.nih.gov/6619346