In the study of "Inhibition of growth of pathogenic bacteria in raw milk by legume protein esters" by Mahgoub S, Osman A, Sitohy M., posted in US National Library of Medicine National Institutes of Health, researchers found that Supplementation of raw milk with esterified soybean protein (0.5%) reduced the maximum level of titratable acidity to 0.21 and maintained the pH level at 6.4 after 8 days of storage under cold conditions as compared with 4 days for untreated raw milk. Similar results were observed when raw milk was stored at room temperature for 10 h.
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Thursday, October 20, 2011
Soy and Growth of pathogenic bacteria
Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the study of "Inhibition of growth of pathogenic bacteria in raw milk by legume protein esters" by Mahgoub S, Osman A, Sitohy M., posted in US National Library of Medicine National Institutes of Health, researchers found that Supplementation of raw milk with esterified soybean protein (0.5%) reduced the maximum level of titratable acidity to 0.21 and maintained the pH level at 6.4 after 8 days of storage under cold conditions as compared with 4 days for untreated raw milk. Similar results were observed when raw milk was stored at room temperature for 10 h.
In the study of "Inhibition of growth of pathogenic bacteria in raw milk by legume protein esters" by Mahgoub S, Osman A, Sitohy M., posted in US National Library of Medicine National Institutes of Health, researchers found that Supplementation of raw milk with esterified soybean protein (0.5%) reduced the maximum level of titratable acidity to 0.21 and maintained the pH level at 6.4 after 8 days of storage under cold conditions as compared with 4 days for untreated raw milk. Similar results were observed when raw milk was stored at room temperature for 10 h.
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