select ad.sno,ad.journal,ad.title,ad.author_names,ad.abstract,ad.abstractlink,j.j_name,vi.* from articles_data ad left join journals j on j.journal=ad.journal left join vol_issues vi on vi.issue_id_en=ad.issue_id where ad.sno_en='45072' and ad.lang_id='10' and j.lang_id='10' and vi.lang_id='10' Physicochemical Properties and Functionality of the Novel In | 45072
பால் ஆராய்ச்சியில் முன்னேற்றம்

பால் ஆராய்ச்சியில் முன்னேற்றம்
திறந்த அணுகல்

ஐ.எஸ்.எஸ்.என்: 2329-888X

சுருக்கம்

Physicochemical Properties and Functionality of the Novel Instant Mozzarella Cheese Powder

Emam AO

The aim is to evaluate the physicochemical and functional properties of the novel instant Mozzarella cheese powder, and to identify the suitable casein chemical form and ratio to palm oil to achieve particular desirable functional attributes in the final cheese powder. Casein of cow’s milk was modified by renneting and/or carbonation and mixed with palm oil in specific conditions to form high and low fat slurries which were spray dried and mixed with Nanosized stabilizing salts. The results indicated that casein form had no effect on aw, tapped density, flowability and cohesiveness of powders. The carbonation led to increase the values of protein, lactose, sodium, pH, loose density and lightness. While renneting led to increase moisture, ash, calcium, reconstitution time, particle size, stretch extension, Tex, yellowness, post melt hardness and gumminess. The mixed casein forms powder was associated with the highest span and tenacity. The high fat powders were characterized with increased aw, reconstitution time, particle size and all stretchability indicators, as well as decreased lactose, minerals, pH, cohesiveness and flowability.

மறுப்பு: இந்த சுருக்கமானது செயற்கை நுண்ணறிவு கருவிகளைப் பயன்படுத்தி மொழிபெயர்க்கப்பட்டது மற்றும் இன்னும் மதிப்பாய்வு செய்யப்படவில்லை அல்லது சரிபார்க்கப்படவில்லை.
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