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Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants
emulsion milk proteins
2008/4/1
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Milk from French-Alpine goats and Holstein cows was obtained from a bulk tank immediately prior to analyses. Fat globule size was determined by laser particle size analysis. Individual globules of fat...
Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese
Cheddar cheese fat globule image analysis confocal laser scanning microscopy
2008/3/31
The microstructure of 1-mo-old Cheddar cheese samples of different fat contents was observed with confocal laser scanning microscopy. An observation depth of 40 µm was used with a 0.5-µm d...