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The influence of carbohydrates on the protein stability in frozen skimmilkMinson, Edward Ira. January 1980 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 118-129).
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Utilization of skim milk powder in pastaChen, Xingjun January 1988 (has links)
No description available.
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Production of caseins using extrusion technologyFichtali, Jaouad January 1990 (has links)
Preliminary experiments indicated that an acid casein co-precipitate could be produced by extrusion from skim milk powder (SMP). In assessing the problems encountered, experiments were designed to model and optimize the coagulation/washing process using response surface methodology (RSM), to minimize residual whey components and losses of fines. This study yielded useful information relative to improving our understanding of the coagulation mechanism and the most important variables affecting the process. In addition, RSM allowed multiresponse optimization of acid casein production using unique and newly developed optimization techniques. In order to simplify the process, an extruder die was designed to assist with the dewheying process, however, plugging problems occurred due to screw design limitations. Studies were implemented to determine the rheological behaviour of sodium caseinate and to evaluate the extruder performance in terms of energy consumption, and in terms of mixing and conveying through mathematical description of residence time distributions in the extruder. The knowledge gained from these studies was integrated to produce acid casein and sodium caseinate at pilot plant level and to conceive a plant layout of the process for the dairy industry. The process developed has many advantages, including the ability to produce a high quality product.
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The formation and properties of curd produced by the direct addition of acid to skimmilkMcNurlin, Thomas Frederick. January 1963 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 67-70).
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Kinetic and economic evaluation of pepsin immobilized on inorganic supports for the continuous coagulation of skim milkSkogberg, David Jerome, January 1976 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 53-57).
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Pepsin immobilized on inorganic supports for the continuous coagulation of skim milkTaylor, Matthew Joel, January 1976 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 128-129).
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Cholesterol metabolism in human subjects and rats during skim milk consumptionKeim, Nancy Lynn. January 1980 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1980. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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The effect of certain supplementary factors to a skim milk ration for new born calvesHansen, R. Gaurth January 1946 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1946. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 9-10).
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Production of caseins using extrusion technologyFichtali, Jaouad January 1990 (has links)
No description available.
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Utilization of skim milk powder in pastaChen, Xingjun January 1988 (has links)
No description available.
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