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Exploring the impact of processing and compositional factors on the improvement of quality of milk paneer: A comprehensive review
Paneer is a fresh, non-melting, unripened cheese commonly consumed in South Asian
countries. It is known for its mild flavor, firm texture, and high nutritional value. The …
countries. It is known for its mild flavor, firm texture, and high nutritional value. The …
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups
Different variants of Paneer were prepared with cow milk (CM), buffalo milk (BM), skimmed
milk powder (SMP) and blends (40: 60, 50: 50, 60: 40) of SMP with CM/BM. The Paneer …
milk powder (SMP) and blends (40: 60, 50: 50, 60: 40) of SMP with CM/BM. The Paneer …
Development of a parallel plate capacitive sensor‐based system for assessing the quality of Paneer (Indian cottage cheese)
A parallel plate capacitive (PPC) sensor‐based system is proposed to estimate the Paneer
quality as well as to detect adulteration in the Paneer by measuring the dielectric properties …
quality as well as to detect adulteration in the Paneer by measuring the dielectric properties …
[HTML][HTML] Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer
The study was aimed to prepare good quality paneer in sensory and textural attributes with
greater yield by inclusion of high protein powders to the milk. Paneer samples were …
greater yield by inclusion of high protein powders to the milk. Paneer samples were …
Optimisation of consolidation and whey drainage during the process of Paneer pressing
R Tellabati, MR Ravindra… - International Journal of …, 2023 - Wiley Online Library
Test cells of various profiles (circular, square, rectangle) were designed to conduct
experiments to evaluate consolidation mechanism and drainage of whey during Paneer …
experiments to evaluate consolidation mechanism and drainage of whey during Paneer …
Comparative Analysis of Phase Change Materials as Solar Thermal Energy Storage for Yogurt Incubation.
A study was conducted during October, 2022 to June, 2023 at National Dairy Research
Institute, Karnal, Haryana, India to evaluate the thermal performance and melting behaviour …
Institute, Karnal, Haryana, India to evaluate the thermal performance and melting behaviour …
Heat Induced Changes in Milk and Traditional Milk Products
D Muthusamy, I Balakrishnan - Asian Research Journal of Current …, 2024 - jofscience.com
Milk is subjected to various heat treatments from mild to severe conditions, with primary
objective to enhance the product shelf life and to ensure the food safety. Study on heat …
objective to enhance the product shelf life and to ensure the food safety. Study on heat …
Automatic Paneer Slicing in Dairy Industry using PLC
S Jegan, NM Prabu, N Swetha… - … Conference on Self …, 2024 - ieeexplore.ieee.org
The current method for slicing paneer is done manually, with workers placing paneer on a
cutting surface and using knives to cut it into portions. This method is labor-intensive, time …
cutting surface and using knives to cut it into portions. This method is labor-intensive, time …
[PDF][PDF] Applied Food Research
H Gawande, S Arora, R Mittan, V Lule, V Sharma… - researchgate.net
abstract Coagulation and spray drying conditions for the preparation of buffalo milk protein
co-precipitate (BMPC) were optimized to achieve high solubility and protein content of …
co-precipitate (BMPC) were optimized to achieve high solubility and protein content of …