18 research outputs found
Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates
Get PDFRetentates of different protein concentrations obtained by ultrafiltration of skimmilk were freeze-dried and evaluated as nonfat dairy coffee whiteners. Blended in hot coffee the retentate whiteners containing added riboflavin gave a pH of 6.3-6.55, coffee whitening capacity comparable to a commercial nondairy coffee creamer, and acceptable dispersibility. The retentate nondairy whitener with optimum qualities contained 56% total protein, 0.5% fat, 31.0% carbohydrates, 1.92% calcium, and 27 mg sodium/100g
Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules
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Anomalous Results Obtained in the Determination of Available Lysine in Casein Using 2,4,6-Trinitrobenzenesulfonic Acid
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Effect of Cooking Rates in Electric or Microwave Oven on Cooking Losses and Retention of Thiamin in Broilers
No full textEquilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients
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