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A Survey of Vitamin A and D Contents of Fortified Fluid Milk in Ontario
vitamin A vitamin D fortification milk
2008/4/1
High performance liquid chromatographic methods for measuring the concentration of vitamins A and D in fluid milk were validated and used to assess the level of these nutrients in Ontario retail milk ...
Inhibitory Activity Against Plasmin, Trypsin, and Elastase in Rennet Whey and in Cheese Fortified with Whey Protein
proteinase inhibitors cheese pasteurization ultrafiltration
2008/3/28
The inhibitory activity against trypsin, elastase, and plasmin was determined in samples of Danbo 45+ that were manufactured from milk pasteurized at 72, 80, and 90°C for 15, 30, and 60 s; the corresp...
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Mozzarella cheese iron fortified pizza
2008/3/28
Mozzarella cheese containing 25 and 50 mg of iron/ kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, ...
Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and non-starter culture bacteria as well as lipid oxidation...