ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00620.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Trends in the market for table spreads in selected European countries including Sweden, the United Kingdom, France, Germany, The Netherlands, Belgium and Norway are reviewed. The forces which have contributed to these trends are highlighted and possible future trends in the market are discussed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00621.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00622.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Surface activities at the air‐water interface and the emulsifying and foaming properties of sodium caseinate, conventional casein‐whey protein co‐precipitate prepared from milk heated at 90°C × 15 min at pH 6.6 and milk protein isolates prepared from milks heated at 90°C × 15 min at pH 7.5 or at 60°C × 3 min at pH 10.0 were determined. The surface activities of the four proteins at the air‐water interface were similar, while the emulsifying capacity and emulsion stabilizing ability of casein was less than that of the milk protein isolates or the conventional co‐precipitate. Fat surface areas formed on emulsification with the four proteins were similar and increased with increasing power input. Total protein adsorbed at the interface and protein load (mg protein/m2fat) for the emulsions stabilized by sodium caseinate and the milk protein isolate prepared from the milk heated at 90°C × 15 min at pH 7.5 were similar and lower than those for emulsions stabilized by the other two proteins. Foam overruns followed the order: sodium caseinate>milk protein isolate prepared from milk heatedat90°C × 15min, pH 7.5>milk protein isolate prepared from milk heated at 60°C × 3 min, pH 10.0>conventional co‐precipitate, while foam stabilities fol

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00623.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The relation between the composition of dried skim milk and the texture and viscosity of white sauce in which the powder was a major ingredient has been investigated. The level of whey protein denaturation was inversely related to sauce viscosity. Modest increases in protein content of the powder, achieved by ultrafiltration, led to improvements in viscosity of white sauce. The effects were retained against a wide range of experimental protocols and both freshly prepared sauces and sauces which had been frozen then recooked.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00624.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Addition of lactic acid bacteria to refrigerated raw milk inhibited growth of Gram‐negative psychrotrophic bacteria. In order to obtain complete inhibition, population levels of lactic acid bacteria approaching 1× 108cfu/ml were required. At this inoculum level a substantial pH change was observed in the milk during storage. The degree of inhibition was related to the final pH of the milk. Inhibition of the psychrotrophs was brought about by adjustment of pH with L(+) lactic acid but not by HCI. Inhibition by the lactic acid bacteria was observed in heat‐treated milks seeded with a small volume of raw milk, but no inhibition of Gram‐negative psychrotrophic growth was observed when cell‐free preparations of lactic acid bacteria were used. A cell‐free ultrafiltrate of one lactic acid culture did inhibit a strain of Bacillus

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00625.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00627.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY