ZIB

Hits per page

hit 1 - 1 | 1 hit

Select All Export

Electronic Resource

Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates (1986)

JIMENEZ-FLORES, R. ; KOSIKOWSKI, F.V.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

add to mindlist on the mindlist

Details

ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Retentates 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10881.x

Library	Location	Call Number	Volume/Issue/Year	Availability

Others were also interested in ...

Paper (German National Licenses)

Fulltext

hit 1 - 1 | 1 hit