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EXTENDING THE TECHNOLOGICAL VALIDITY OF RAW BUFFALO MILK AT ROOM TEMPERATURE BY ESTERIFIED LEGUME PROTEINS
Faculty
Agriculture
Year:
2012
Type of Publication:
ZU Hosted
Pages:
Authors:
Ali Othman Mohamed Othman
Staff Zu Site
Abstract In Staff Site
Journal:
Journal of Food Processing and Preservation Wiley Periodicals, Inc
Volume:
Keywords :
EXTENDING , TECHNOLOGICAL VALIDITY OF RAW BUFFALO MILK
Abstract:
Supplementation of raw milk with 0.5% methylated soybean protein (MSP) or methylated chickpea protein (MCP) delayed its spoilage at room temperature (25C) and extended its technological validity up to 12 h instead of 6 h in case of the c
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