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Gelatin Extraction and Its Application in Food: Gelatin extraction methods and its utilization as food stuff - Tapa blanda

Zafarullah, Muhammad; Issa Khan, Muhammad

 
9783659112331: Gelatin Extraction and Its Application in Food: Gelatin extraction methods and its utilization as food stuff
Tapa blanda
ISBN 10: 365911233X ISBN 13: 9783659112331
Editorial: LAP LAMBERT Academic Publishing, 2012

Sinopsis

Gelatin is a transparent substance, having no color, flavor, easily breakable and almost having no taste. It is consequent from animal bones and skin. Gelatin is categorized as foodstuff and it is produced by the irreversible hydrolysis of collagen. Mostly it is imported from the foreign countries, where the gelatin is extracted from pigs and other unlawful raw material, which is strongly forbidden to consume, according to Islamic code of conduct. More often yoghurt is produced by the controlled fermentation of milk by using two species of bacteria (Lactobacillus sp. and Streptococcus sp.). Gelatin can be used as a stabilizer in yoghurt. The present study was designed with objectives to optimize the conditions for gelatin extraction from bones of cow and buffalo and to compare the activity of extracted gelatin with commercial gelatin in yoghurt as stabilizing agent.

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Reseña del editor

Gelatin is a transparent substance, having no color, flavor, easily breakable and almost having no taste. It is consequent from animal bones and skin. Gelatin is categorized as foodstuff and it is produced by the irreversible hydrolysis of collagen. Mostly it is imported from the foreign countries, where the gelatin is extracted from pigs and other unlawful raw material, which is strongly forbidden to consume, according to Islamic code of conduct. More often yoghurt is produced by the controlled fermentation of milk by using two species of bacteria (Lactobacillus sp. and Streptococcus sp.). Gelatin can be used as a stabilizer in yoghurt. The present study was designed with objectives to optimize the conditions for gelatin extraction from bones of cow and buffalo and to compare the activity of extracted gelatin with commercial gelatin in yoghurt as stabilizing agent.

Biografía del autor

Muhammad Zafarullah has obtained his M.Sc.(Hons.) degree in Food Science and Technology in 2011, from National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan. Currently he is a Ph.D Scholar in Food Technology in the above mentioned institution. Dr. Muhammad Issa Khan is working as Assistant Prof. in NIFSAT.

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Editorial
LAP LAMBERT Academic Publishing
Año de publicación
2012
Idioma
Inglés
ISBN 10 
365911233X
ISBN 13 
9783659112331
Encuadernación
Tapa blanda
Número de páginas
100
Contacto del fabricante
no disponible
Persona responsable
no disponible