EXTENDING THE TECHNOLOGICAL VALIDITY OF RAW BUFFALO MILK AT ROOM TEMPERATURE BY ESTERIFIED LEGUME PROTEINS

Faculty Agriculture Year: 2012
Type of Publication: ZU Hosted Pages:
Authors:
Ali Othman Mohamed Othman
Journal: Journal of Food Processing and Preservation Wiley Periodicals, Inc Volume:
Keywords : EXTENDING , TECHNOLOGICAL VALIDITY OF RAW BUFFALO MILK    
Abstract:
Supplementation of raw milk with 0.5% methylated soybean protein (MSP) or methylated chickpea protein (MCP) delayed its spoilage at room temperature (25C) and extended its technological validity up to 12 h instead of 6 h in case of the c
    
     
 
       

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