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California Polytechnic State University, San Luis Obispo

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Dairy Science

1999

Articles 1 - 5 of 5

Full-Text Articles in Life Sciences

Modifications Of Phosphocaseinate Solutions Treated By Selective Adsorption, Nathalie Martin, Rafael Jiménez-Flores, Phillip S. Tong, Yves Pouliot, Michel Britten Mar 1999

Modifications Of Phosphocaseinate Solutions Treated By Selective Adsorption, Nathalie Martin, Rafael Jiménez-Flores, Phillip S. Tong, Yves Pouliot, Michel Britten

Dairy Science

The treatment of phosphocaseinate by adsorption with diatomaceous earths has been studied. The results suggest that magnesium and calcium silicates have a specific affinity for milk proteins. As a result, the ratio of individual casein types in phosphocaseinate solution can be manipulated.


Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 3. Properties Of Heat-Shocked Adjuncts In Buffer And Cheese Slurry Systems, M. El-Soda, S. A. Madkor, P. S. Tong Jan 1999

Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 3. Properties Of Heat-Shocked Adjuncts In Buffer And Cheese Slurry Systems, M. El-Soda, S. A. Madkor, P. S. Tong

Dairy Science

No abstract provided.


Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 1. Enzymatic Activities And Autolytic Properties Of Freeze-Shocked Adjuncts In Buffer System, M. El-Soda, S. A. Madkor, P. S. Tong Jan 1999

Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 1. Enzymatic Activities And Autolytic Properties Of Freeze-Shocked Adjuncts In Buffer System, M. El-Soda, S. A. Madkor, P. S. Tong

Dairy Science

No abstract provided.


Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 2. Ripening Aspects And Flavor Development In Cheese Curd Slurries Prepared With Adjunct Lactobacilli, S. A. Madkor, M. El-Soda, P. S. Tong Jan 1999

Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 2. Ripening Aspects And Flavor Development In Cheese Curd Slurries Prepared With Adjunct Lactobacilli, S. A. Madkor, M. El-Soda, P. S. Tong

Dairy Science

No abstract provided.


Food Choices For The 21st Century, Louise Berner, Nancy Childs, Constance Geiger, Carl Keen, Janet King, Janet Mcdonald, Sanford Miller, Suzanne Murphy, Harold Schmitz, Anne Shaw, Phil Tong, Connie Weaver Jan 1999

Food Choices For The 21st Century, Louise Berner, Nancy Childs, Constance Geiger, Carl Keen, Janet King, Janet Mcdonald, Sanford Miller, Suzanne Murphy, Harold Schmitz, Anne Shaw, Phil Tong, Connie Weaver

Dairy Science

In December 1997, a coalition of health professional with a wide range of expertise in science, government, education, marketing and communications, convened to discuss the challenges and implications of food choices for the 21st Century. Taking the newly published Dietary Reference Intakes (DRIs) as a framework and starting point, the members of the coalition explored how health professionals can individualize dietary recommendation to help guide people in their food choices.