UTILIZATION OF MILK PERMEATE IN THE MANUFACTURE OF SPORTS DRINKS
The purpose of this study was utilization of milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2%lactose and 0.54% ash. The permeate was treated by going through several processes, which included; heat treatment, fermentation and clarification. Straw...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Árabe |
| প্রকাশিত: |
Mansoura University, Faculty of Agriculture
2010-11-01
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| মালা: | Journal of Food and Dairy Sciences |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://jfds.journals.ekb.eg/article_82511_0bb396cfc267b8d51236a61d5248f11c.pdf |
| ট্যাগগুলো: |
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