Effect of processing conditions on physical properties of a milk fat model system: Rheology

2000 ◽  
Vol 77 (11) ◽  
pp. 1189-1196 ◽  
Author(s):  
M. L. Herrera ◽  
R. W. Hartel
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Model System ◽  
Processing Conditions

Aggregation of whey proteins during storage of acidified milk

1976 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
P. J. Argyle ◽  
N. Jones ◽  
R. C. Chandan ◽  
J. F. Gordon
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Dairy Products ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Disc Electrophoresis ◽  
Protein Fractions ◽  
Irreversible Aggregation ◽  
Acid Whey

SummarySlow, irreversible aggregation of whey proteins in acidified milk or whey at pH 3·4–4·6 held for up to 10 d at 35–45°C was revealed by the reduction of discrete bands in disc electrophoresis. The aggregation was confirmed by precipitation of protein observed in stored, acid whey. The rate of aggregation of all protein fractions increased with the acidity and the storage temperature. It was enhanced by the presence of casein, but was unaffected by the presence of milk fat or by pasteurization of the fresh, unacidified milk at 70°C. The effect may contribute to the physical properties of certain fresh cheeses and other cultured dairy products.

scholarly journals Effect of Processing Conditions on Physical Properties of Parboiled Rice.

2002 ◽  
Vol 8 (2) ◽  
pp. 106-112 ◽  
Author(s):  
Md. Rabiul ISLAM ◽  
Poritosh ROY ◽  
Naoto SHIMIZU ◽  
Toshinori KIMURA
Keyword(s):  
Physical Properties ◽  
Processing Conditions ◽  
Parboiled Rice

Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System

2006 ◽  
Vol 54 (16) ◽  
pp. 5910-5916 ◽  
Author(s):  
Thomas M. Amrein ◽  
Anita Limacher ◽  
Béatrice Conde-Petit ◽  
Renato Amadò ◽  
Felix Escher
Keyword(s):  
Thermal Processing ◽  
Model System ◽  
Processing Conditions

The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cows

1980 ◽  
Vol 31 (4) ◽  
pp. 368-374 ◽  
Author(s):  
William Banks ◽  
John L. Clapperton ◽  
Morag E. Kelly ◽  
Agnes G. Wilson ◽  
Robert J. M. Crawford
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Dairy Cows ◽  
Acid Composition ◽  
Milk Fat ◽  
Soya Oil

scholarly journals Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers

1998 ◽  
Vol 81 (5) ◽  
pp. 1222-1228 ◽  
Author(s):  
R.L. Ohmes ◽  
R.T. Marshall ◽  
H. Heymann
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Fat Replacers ◽  
Ice Creams
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