ass日本风韵熟妇pics男人扒开女人屁屁桶到爽|扒开胸露出奶头亲吻视频|邻居少妇的诱惑|人人妻在线播放|日日摸夜夜摸狠狠摸婷婷|制服 丝袜 人妻|激情熟妇中文字幕|看黄色欧美特一级|日本av人妻系列|高潮对白av,丰满岳妇乱熟妇之荡,日本丰满熟妇乱又伦,日韩欧美一区二区三区在线

To improve the low quality of low-fat cheese, effects of λ-carrageenan on the physicochemical, structural and rheological characteristics of rennet milk gels made from milk of different fat contents (3.80%, 1.83% and 0.48%) were investigated. The results showed that with the addition of 0.03% λ-carrageenan, the moisture of all experimental samples was increased; the yield, protein and fat recoveries of the rennet gel made from the reduced-fat milk (1.83%) were significantly increased by 13.56%, 1.77% and 9.34%, respectively. In the low-field nuclear magnetic resonance ( LF—NMR) results, the T2 transverse relaxation time data demonstrated three distinct water populations. After the addition of λ-carrageenan, the adsorption water proportion was increased, but free water proportion was reduced. The gel time (G′=1Pa) of all the experimental groups was increased significantly after the addition of 0.03% λ-carrageenan （P<0.05), while the spontaneous whey precipitation was decreased （P<0.05). Meanwhile, the hardness, elasticity of milk gels were decreased significantly （P< 0.05). However, the addition of λ-carrageenan did not significantly affect the rheological characteristics of gel （P>0.05). Above all, there was no significant difference in the physicochemical and structural characteristics between the fullfat control and the reducedfat milk rennet gel (1.83%) after the addition of λ-carrageenan （P>0.05). In conclusion, the addition of λ-carrageenan could increase protein recovery rate of reducedfat gel while softening the texture simultaneously, which proved its great potential in improving the quality of low-fat cheese.