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2-Manufacture of fat replacer from whey (LS) A mixture containing 100g dried whey, 100g skim milk powder, 5g pectin, two eggs, 1g citric acid and 1 liter water is prepared. This mixture must be in a condition to promote denaturation by heating immediately to 74 °C and then heating at 80 °C for 15 sec during extremely high shear in our microparticulation machine then quickly cooling to 20 °C. The product is then dried at 70 °C and minced to fine powder. 3-Manufacture of fat replacer from wheat bran (LZ) A mixture of 300g wheat bran, calcium 20 parts per million, a amylase and 1 liter water with pH adjusted at 5.5.mixture is prepared and kept at room temperature for 3 hours. It is then heated to 90 °C with extremely high shear during the denaturing in our microparticulation machine followed by Cooling to 20 °C and adjusted pH to 3.5 to stop enzyme action. The product is then dried at 70 °C and minced. 4-Manufacture of Domiati Cheese The buffalo milk was used. Whole milk adjusted at 5% fat and low fat milk adjusted at 1.5 % fat were used to make controls cheeses (full-fat cheese (F) and the low-fat cheese without fat replacers (L)). Milk of 1.5 % fat was used for the manufacture of the low-fat cheeses made with fat replacers. Domiati cheese was made by the method of (Nadia 2008). Samples were taken for analysis from fresh cheese and cheese stored for 8 weeks at room temp.

2-Manufacture of fat replacer from whey (LS) A mixture containing 100g dried whey, 100g skim milk powder, 5g pectin, two eggs, 1g citric acid and 1 liter water is prepared. This mixture must be in a condition to promote denaturation by heating immediately to 74 °C and then heating at 80 °C for 15 sec during extremely high shear in our microparticulation machine then quickly cooling to 20 °C. The product is then dried at 70 °C and minced to fine powder. 3-Manufacture of fat replacer from wheat bran (LZ) A mixture of 300g wheat bran, calcium 20 parts per million, a amylase and 1 liter water with pH adjusted at 5.5.mixture is prepared and kept at room temperature for 3 hours. It is then heated to 90 °C with extremely high shear during the denaturing in our microparticulation machine followed by Cooling to 20 °C and adjusted pH to 3.5 to stop enzyme action. The product is then dried at 70 °C and minced. 4-Manufacture of Domiati Cheese The buffalo milk was used. Whole milk adjusted at 5% fat and low fat milk adjusted at 1.5 % fat were used to make controls cheeses (full-fat cheese (F) and the low-fat cheese without fat replacers (L)). Milk of 1.5 % fat was used for the manufacture of the low-fat cheeses made with fat replacers. Domiati cheese was made by the method of (Nadia 2008). Samples were taken for analysis from fresh cheese and cheese stored for 8 weeks at room temp.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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1-Manufacture of microparticulation machine In our project we design and carry out the manufacture of a simple microparticulation machine for students training. The machine manufacture fat replacer from either whey or agriculture waste on laboratory scales. This machine use extremely high shear during the denaturing process (fig. 1). The machine is a jacketed vat surrounded by either circulating hot or cold water. The machine is provided with a thermometer and a device which quickly rotate www.wjert.org 167 Nadia. World Journal of Engineering Research and Technology at a speed of 3000 rotation / min causing extremely high shear during the mixture denaturing process. 2-Manufacture of fat replacer from whey (LS) A mixture containing 100g dried whey, 100g skim milk powder, 5g pectin, two eggs, 1g citric acid and 1 liter water is prepared. This mixture must be in a condition to promote denaturation by heating immediately to 74 °C and then heating at 80 °C for 15 sec during extremely high shear in our microparticulation machine then quickly cooling to 20 °C. The product is then dried at 70 °C and minced to fine powder. 3-Manufacture of fat replacer from wheat bran (LZ) A mixture of 300g wheat bran, calcium 20 parts per million, a amylase and 1 liter water with pH adjusted at 5.5.mixture is prepared and kept at room temperature for 3 hours. It is then heated to 90 °C with extremely high shear during the denaturing in our microparticulation machine followed by Cooling to 20 °C and adjusted pH to 3.5 to stop enzyme action. The product is then dried at 70 °C and minced. 4-Manufacture of Domiati Cheese The buffalo milk was used. Whole milk adjusted at 5% fat and low fat milk adjusted at 1.5 % fat were used to make controls cheeses (full-fat cheese (F) and the low-fat cheese without fat replacers (L)). Milk of 1.5 % fat was used for the manufacture of the low-fat cheeses made with fat replacers. Domiati cheese was made by the method of (Nadia 2008). Samples were taken for analysis from fresh cheese and cheese stored for 8 weeks at room temp. 5-Cheese analysis Cheese samples were analyzed for moisture content, pH, fat total nitrogen, soluble nitrogen, non protein nitrogen according to ling 1963.The total volatile fatty acids were determined as given by Kosikowaski (1978). Sensory evaluation was performed by fifteen staff members. Cheese were evaluated for the flavor, body & texture and appearance.
Transcribed Image Text:1-Manufacture of microparticulation machine In our project we design and carry out the manufacture of a simple microparticulation machine for students training. The machine manufacture fat replacer from either whey or agriculture waste on laboratory scales. This machine use extremely high shear during the denaturing process (fig. 1). The machine is a jacketed vat surrounded by either circulating hot or cold water. The machine is provided with a thermometer and a device which quickly rotate www.wjert.org 167 Nadia. World Journal of Engineering Research and Technology at a speed of 3000 rotation / min causing extremely high shear during the mixture denaturing process. 2-Manufacture of fat replacer from whey (LS) A mixture containing 100g dried whey, 100g skim milk powder, 5g pectin, two eggs, 1g citric acid and 1 liter water is prepared. This mixture must be in a condition to promote denaturation by heating immediately to 74 °C and then heating at 80 °C for 15 sec during extremely high shear in our microparticulation machine then quickly cooling to 20 °C. The product is then dried at 70 °C and minced to fine powder. 3-Manufacture of fat replacer from wheat bran (LZ) A mixture of 300g wheat bran, calcium 20 parts per million, a amylase and 1 liter water with pH adjusted at 5.5.mixture is prepared and kept at room temperature for 3 hours. It is then heated to 90 °C with extremely high shear during the denaturing in our microparticulation machine followed by Cooling to 20 °C and adjusted pH to 3.5 to stop enzyme action. The product is then dried at 70 °C and minced. 4-Manufacture of Domiati Cheese The buffalo milk was used. Whole milk adjusted at 5% fat and low fat milk adjusted at 1.5 % fat were used to make controls cheeses (full-fat cheese (F) and the low-fat cheese without fat replacers (L)). Milk of 1.5 % fat was used for the manufacture of the low-fat cheeses made with fat replacers. Domiati cheese was made by the method of (Nadia 2008). Samples were taken for analysis from fresh cheese and cheese stored for 8 weeks at room temp. 5-Cheese analysis Cheese samples were analyzed for moisture content, pH, fat total nitrogen, soluble nitrogen, non protein nitrogen according to ling 1963.The total volatile fatty acids were determined as given by Kosikowaski (1978). Sensory evaluation was performed by fifteen staff members. Cheese were evaluated for the flavor, body & texture and appearance.
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