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Cholesterol Removal from Homogenized Milk with ß-Cyclodextrin
cholesterol removal ß beta -cyclodextrin homogenized milk
2008/3/31
This study was carried out to determine optimum conditions of five different factors (ß-cyclodextrin concentration, mixing temperature, mixing time, centrifugal force, and centrifugation time) i...
Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk
homogenization Mozzarella cheese proteolysis rheology
2008/3/18
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...
Cholesterol Removal from Homogenized Milk with Crosslinked β-cyclodextrin by Adipic Acid
Cholesterol Removal Homogenized Milk Recycling
2016/4/20
The present study was carried out to develop crosslinking of β-cyclodextrin (β-CD) using adipic acid, and to determine the optimum conditions of different factors (β-CD concentration, mixing temperatu...