Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Surabhi Subhir"'
Efficient separation of serum from colloidal proteins in bovine milk in their native form can be achieved by microfiltration (MF). This study assessed partitioning of serum proteins (SP) in skim milk by a MF process using 0.1 μm graded permeability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a4470bc1767283b526ee0ea056cae54
https://hdl.handle.net/10468/12593
https://hdl.handle.net/10468/12593
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e6654276474e2b3ddaab1993669bcc6
https://doi.org/10.1016/b978-0-12-818766-1.00265-8
https://doi.org/10.1016/b978-0-12-818766-1.00265-8
Publikováno v:
SSRN Electronic Journal.
Publikováno v:
SSRN Electronic Journal.
Autor:
Bernard Martin Corrigan, Jeremiah J. Sheehan, Paul L.H. McSweeney, Surabhi Subhir, Xiaofeng Xia, Mark A. Fenelon, John T. Tobin
Publikováno v:
International Dairy Journal. 126:105240
To study the effect of removing β-casein of cheesemilk on cheese manufacture, cheesemilk was formulated from low heat skim milk powder (LH CM), micellar casein concentrate with 1.83% β-casein reduction (MCC CM) and β-casein-reduced micellar casein
Autor:
David S. Waldron, Alan L. Kelly, Paul L.H. McSweeney, Surabhi Subhir, John T. Tobin, Bozhao Li
Publikováno v:
International Dairy Journal. 107:104711
The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (∼92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 days from the following st