The effect of protein on the preservative quality of condensed skimmilk:III The effect of soybean protein
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概要
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Soybean protein was extracted from defatted soybean meal with sodium hydroxide, and then seperated by being precipitated with acid. The sodium hydroxide solutions of the soybean protein were added to skinunilkin place of sodium caseinate as irr the previous report, and the condensing experi ments were performed.<BR>The results showed that the addition of 0.5% soybean protein solid to skimmilk, was tne most suitable from the point of the viscosity, appearance and stability of the condensed product.<BR>In next experiments using whole milk in place of skinmilk it, was confirmed that the addition of 0.5% soybean protein solid exhibited the most stabilizing effect on the ctifidensed, produet as the, above experiments.
- 公益社団法人 日本畜産学会の論文
公益社団法人 日本畜産学会 | 論文
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