Use the controls below to find a specific research report.
Research reports by tag: milk
This research was to work to understand consumers’ perceptions about various fluid milk products that are available in the market. This research looked at two variables related to milk and taste perception. The objective of the first part was to understand consumers’ expectations and evaluate the impact of a sensory experience upon perceived value of fluid milk in translucent high-density polyethylene (translucent plastic), white-pigmented high-density polyethylene (lightblock), and paperboard. The objective of the second part was to understand consumers’ expectations and evaluate the impact of a sensory experience upon perceived value of fluid milk at the beginning and end of code.
Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter
Read the report: Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter About this report: This report examines whether a glucose meter could be used to determine the lactose content of milk. Conclusions: This rapid and simple technique for measurement of lactose can be used […]
Read the report: Spontaneous off flavored raw milk: develop detection methods and prevention strategies About this report: Over the past five decades, researchers have investigated factors that influence the occurrence of ‘spontaneous oxidized off‐flavor’ in milk; however, the conclusions from this body of work are not consistent and limit our ability to monitor and control […]
Read the complete report: Twin-screw extrusion puffing of non-fat dry milk powder About this report: The use of twin-screw extrusion to produce puffs and crisps for cereals and snacks is widely utilized in the food industry. Soy protein is the leading protein used in this category. Extrusion puffing of caseinates and whey protein concentrates has […]