Characteristics of flax oil and milk mixture
作者机构：Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology&Business UniversityBeijing 100048China
出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)
年 卷 期：2022年第15卷第4期
页 面：264-270页
核心收录：
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
主 题：rheology tribology flax oil milk yogurt mixture characteristics
摘 要：In order to develop milk products both with better taste and more health benefits,a blended system of dairy products and flax oil was studied based on the Budwig *** amounts of flax oil added to the pure milk or yogurt were varied and the system was fully mixed without adversely affecting the *** effects of flax oil addition on the frictional and rheological properties of different dairy products were investigated,and the optimal addition ratio was determined combined with the sensory *** experimental results showed that the addition ratio of flax oil significantly affected the friction characteristics and rheological properties of dairy products,in which the friction coefficient of the mixture tended to decrease as the addition of flax oil increased,and with the added increase the viscosities of both ordinary yogurt mixture and pure milk mixture tended to ***,based on physical characteristics and sensory properties the optimal addition ratios of flax oil to pure milk,ordinary yogurt,and non-fat yogurt are obtained,which are 2.5wt%,2.5wt%,and 5wt%,*** study provides a quantified analysis way for the additions to the dairy products and the obtained data can be used for reference in production.
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