scholarly journals Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

2021 ◽  
Author(s):  
Imène Felfoul ◽  
Jennifer Burgain ◽  
Carole Perroud ◽  
Claire Gaiani ◽  
Joël Scher ◽  
...  
Keyword(s):  
Spray Drying ◽  
Cow’S Milk ◽  
Flow Properties ◽  
Cow's Milk ◽  
Drying Conditions ◽  
Powder Rheometer

scholarly journals Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

2020 ◽  
pp. 1-13
Author(s):  
Imène Felfoul ◽  
Jennifer Burgain ◽  
Carole Perroud ◽  
Claire Gaiani ◽  
Joël Scher ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Drying Conditions

Digestibility and Assimilation of Cow's Milk

1884 ◽  
Vol 17 (428supp) ◽  
pp. 6833-6833
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Anaphylaxis to TDaP Vaccine in an Infant with IgE Mediated Cow’s Milk Allergy

2015 ◽  
Vol 2 (5) ◽  
Author(s):  
Aristoteles Alvarez Cardona
Keyword(s):  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Tdap Vaccine ◽  
Ige Mediated

Skin Testing With Ultra-Heat-Treated (UHT) Cow’s Milk in Children With Cow’s Milk Allergy

PEDIATRICS ◽  
2020 ◽  
Vol 146 (Supplement 4) ◽  
pp. S347.2-S348
Author(s):  
Timothy Chow ◽  
Jeffrey Chambliss
Keyword(s):  
Skin Testing ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Heat Treated

The main provisions of the guideline for the management of patients with the cow's milk allergy. Part 2 — pathogenesis and clinical manifestation

2015 ◽  
pp. 19-27
Author(s):  
T.R. Umanets ◽  
◽  
O.G. Shadrin ◽  
V.A Klymenko ◽  
S.L. Nyankovskyy ◽  
...  
Keyword(s):  
Clinical Manifestation ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy
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