Technological Modification of Milk Lipids: Effects of Processing on Milk Flavor

2015 ◽  
pp. 152-155
Author(s):  
J. P. Ramet
Keyword(s):  
Milk Lipids ◽  
Milk Flavor

Killing of Giardia lamblia by Human Milk Lipases: An Effect Mediated by Lipolysis of Milk Lipids

1986 ◽  
Vol 153 (4) ◽  
pp. 715-720 ◽  
Author(s):  
O. Hernell ◽  
H. Ward ◽  
L. Blackberg ◽  
M. E. A. Pereira
Keyword(s):  
Human Milk ◽  
Giardia Lamblia ◽  
Milk Lipids

scholarly journals Effects of sardine oil and milk lipids on oxidative stress and inflammation markers in diet-induced hypercholesterolaemic rats

2010 ◽  
Vol 69 (OCE3) ◽  
Author(s):  
F. Dehiba ◽  
A. Benyahia-Mostefaoui ◽  
H. M. Khelladi ◽  
A. Boualga ◽  
M. Y. Lamri-Senhadji ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Inflammation Markers ◽  
Sardine Oil ◽  
Milk Lipids

Biocatalyzed modifications of milk lipids: applications and potentialities

2009 ◽  
Vol 20 (10) ◽  
pp. 458-469 ◽  
Author(s):  
C. Bourlieu ◽  
S. Bouhallab ◽  
C. Lopez
Keyword(s):  
Milk Lipids

Milk Lipids: Conjugated Linoleic Acid (CLA)

2021 ◽  
Author(s):  
Adam L. Lock ◽  
Anne M. O'Donnell-Megaro ◽  
Dale E. Bauman
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Milk Lipids

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

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