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RISEffects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk
Year: 2009
Abstract:
In the present work, yoghurts were made from sheep’s milk with two different somatic cell count (SCC) at low (200,000 cells mL-1) and high (750,000 cells mL-1) levels. The characteristics of the final product were analyzed ...
Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions
Year: 2016
Abstract:
Balangu (Lallemantia royleana) seed contains valuable gum (BSG) which has good thickening property.
The influence of L. royleana seed gum (0e0.3%) on characteristics of soybean oil (20e50%) in water
emulsions ...