1.
Protein
Undesirable degradation (proteolysis) results in milk with off-flavors and poor quality. The most important protease in milk for cheese manufacturing is ...
2.
Yogurt Production
Dec 29, 2006 ... This page describes the production of yogurt and includes the legal Yogurt Definitions, Ingredients, Bacterial Cultures, ...
3.
Yogurt Production
Dec 29, 2006 ... Other dairy ingredients are allowed in yogurt to adjust the composition, such as cream to adjust the fat content, and nonfat dry milk to ...
4.
Carbohydrates
This page describes the properties of milk carbohydrate. ... Lactose dissolved in solution is found in 2 forms, called the α-anomer and ß-anomer, ...
5.
Carbohydrates
This page describes the properties of milk carbohydrate. There is a brief introduction to General Carbohydrate Chemistry, followed by sections on Milk ...
6.
Vitamins & Minerals
Fortification of all milk with vitamin D is voluntary. Milk contains small amounts of vitamins E and K and is not considered a major source of these ...
7.
Yogurt Production
Dec 29, 2006 ... The two styles of yogurt commonly found in the grocery store are set type yogurt and swiss style yogurt. Set type yogurt is when the yogurt ...
8.
Vitamins & Minerals
Fortification of all milk with vitamin D is voluntary. Milk contains small amounts of vitamins E and K and is not considered a major source of these ...
9.
Vitamins & Minerals
Fortification of all milk with vitamin D is voluntary. Milk contains small amounts of vitamins E and K and is not considered a major source of these ...
10.
Enzymes
This page briefly describes the general properties of enzymes present in milk. Enzymes are proteins that have biological functions. Milk enzymes come from ...
