Milk, Curd, and Yoghurt from Glandless and Degossypolized Glanded Cottonseed Protein

Autor:	Y. G. Moharram, Ayyat M. Youssef, N. S. Abu-Foul
Rok vydání:	1992
Předmět:	Cottonseed 0303 health sciences 03 medical and health sciences 0302 clinical medicine Nutrition and Dietetics 030309 nutrition & dietetics Chemistry Geography Planning and Development Mixing (process engineering) 030212 general & internal medicine Food science Food Science
Zdroj:	Food and Nutrition Bulletin. 14:1-6
ISSN:	1564-8265 0379-5721
DOI:	10.1177/156482659201400202
Popis:	The use of defatted glandless and defatted, degossypolized glanded cottonseed flour for the preparation of different types of dairy products was studied. It was found that acceptable products could be obtained by mixing cottonseed milk, particularly that from glandless flour, with a reconstituted commercial/powdered fullcream cow's milk in proportions ranging from 1:3 to 1:1. These mixed milks were comparable in their physicochemical properties and sensory characteristics with the 100% reconstituted powdered cow's milk.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::361abc504fa671056cdd24e51890bba4 https://doi.org/10.1177/156482659201400202 Zobrazit plný text záznamu