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Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage
(Academic Press, 2018)
The aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from ...
Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates
(Elsevier Ltd, 2018)
Effect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0–150 and 0–40 MPa, respectively, and viscosity, particle size measurement, microbiological ...
Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
(Blackwell Publishing Ltd, 2018)
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory ...