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Questions related from Md. Sultan Mahomud
I have added 0.01 to 0.05 % glutaraldehyde (25% in water) in the milk, keeping 1hr and then heated 850C for 30 min. After separation of serum and casein parts, I have applied in the SDS-PAGE to...
12 January 2017 2,336 1 View
Casein powder is not dissolved in distilled water. How I can make casein suspension from casein powder not from micellar casein?
10 November 2016 7,623 8 View
Yoghurt texture is improved by interaction of milk protein like beta lactoglobulin and kappa casein in milk and formation of complex. Normally heat is applied in milk for making denatured whey...
23 March 2016 9,400 9 View
I use heated skim milk, 2% starter culture and 430C incubation temp. After 7hr fermentation in rheometer by bob and cup method with 1Hz frequency and 0.1% strain , G' is shown around 20 - 30 Pa. I...
25 February 2016 5,002 5 View
Huge works has done in this area but recently what types of research is carry on the yoghurt properties. I am very much interested to do such type research.
09 February 2016 5,509 2 View
