Potential of milk fat globule membrane fragments to improve the quality of set yoghurt : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology
Lacprodan®PL20, a material rich in protein and polar lipids, was incorporated into processed milk and raw milk to produce set yoghurt. The set yoghurts were prepared using 2%, 4%, and 6% Lacprodan®PL20 concentrations, but the control sample was only supplemented with skim milk powder. The effect of...
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| Tác giả chính: | |
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| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Cần Thơ
Trường Đại học Cần Thơ
2019
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| Những chủ đề: | |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01346nam a2200217Ia 4500 | ||
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| 001 | CTU_232137 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 663.13 | ||
| 082 | |b O.22 | ||
| 088 | |a 8540101 | ||
| 100 | |a Odalapo, Ibitoye Joshua | ||
| 245 | 0 | |a Potential of milk fat globule membrane fragments to improve the quality of set yoghurt : | |
| 245 | 0 | |b Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology | |
| 245 | 0 | |c Ibitoye Joshua Odalapo ; Phan Thi Thanh Que, Ly Nguyen Binh, Koen Dewettinck (Supervisor) | |
| 260 | |a Cần Thơ | ||
| 260 | |b Trường Đại học Cần Thơ | ||
| 260 | |c 2019 | ||
| 520 | |a Lacprodan®PL20, a material rich in protein and polar lipids, was incorporated into processed milk and raw milk to produce set yoghurt. The set yoghurts were prepared using 2%, 4%, and 6% Lacprodan®PL20 concentrations, but the control sample was only supplemented with skim milk powder. The effect of Lacprodan®PL20 on the physical, chemical properties, sensory properties, rheology and microstructure of set yoghurts was thoroughly investigated to examine some likely improvement and changes. | ||
| 650 | |a Yogurt industry,Công nghiệp sữa chua | ||
| 910 | |b nthai | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||