MARC details
| 000 -LEADER |
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| fixed length control field |
02765nab a22003017a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
231207s2023 ua ||||ss|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART MUJFDS V14 No9 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Darwish, M. S. |
| 9 (RLIN) |
24649 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Mansoura University journal of food and dairy sciences, 2023 v. 14 (9) |
| Medium |
[electronic resource]. |
| 245 14 - TITLE STATEMENT |
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| Title |
The influence of high heat treatment at alkaline ph on the physicochemical characteristics and isomerization of lactose to lactulose in skim milk |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
تأثير المعالجة الحرارية العالية عند درجة pH القلوية على الصفات الفيزيوكيميائية ومعدل تحول اللاكتوز إلى اللاكتولوز في اللبن الفرز |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
207 - 214 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The pH of the skim milk was modified, first increased from 6.5 to 7.5, then subjected to high heat treatment at 95°C for 2 min or left unheated for 1 hour. Subsequently, the pH was adjusted back to 6.5, and the samples were analyzed. The concentration of lactulose in skim milk showed a significant increase due to High heat treatment (HHT) (p < 0.05), and this effect was more pronounced when the pH was raised from 6.5 to 7.5 before HHT. Raising the pH of both high heat-treated (HHT) and unheated (UH) skim milk from 6.5 to 7.5 before heating or holding led to an extended heat coagulation time (HCT) at pH 7.2 and resulted a 58.7% increase in the dissociation of κ-casein in HHT milk compared to the total κ-casein content. The adjustment of pH had no significant (p < 0.05) influence on the chemical composition of the high heat-treated skim milk and ethanol stability in the pH range of 6.2-7.2). Besides heating the sample at 95°C for 2 min resulted in a significant decrease in casein micelle size (CMS). These findings offer a foundation for focusing on the negative impact of alkalinization before high heat treatment on casein dissociation, CMS, thermal and alcohol stabilities. Additionally, it is regarded as a promising approach with the potential to enhance the lactulose content in milk.<br/> Keywords: Defatted milk, lactulose, heat stability, pH at heating, High heat treatment |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Lactose |
| 9 (RLIN) |
34853 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Skim milk |
| 9 (RLIN) |
17627 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Lactulose |
| 9 (RLIN) |
34854 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
El-Awady, Asmaa A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Abd-ElSalam, Rana |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Mostafa, M. S. |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Mansoura University Journal of Food and Dairy Sciences. |
| Related parts |
2023.v.14(9) |
| International Standard Serial Number |
2090-3650 |
| Record control number |
u183426 |
| Control subfield |
nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2023/MUJFDS/1423/9/207.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
alc |
| Articles |
AR |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |