MARC details
| 000 -LEADER |
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| fixed length control field |
03439nam a2200289 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220830091949.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
070511s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.35 |
| Item number |
B88 1986 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Bunasor, Tatit K. |
| Relator term |
author |
| 9 (RLIN) |
28000 |
| 245 10 - TITLE STATEMENT |
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| Title |
Development of soymilk-based yoghurt-type product / |
| Statement of responsibility, etc. |
by Tatit K. Bunasor. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Los Baños, Laguna, |
| Date of publication, distribution, etc. |
1986. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
132 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (Ph. D.--Food Science) University of the Philippines |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
BUNASOR, TATIT KRISSUPIJANTI. University of the Philippines at Los Banos, May 1986. Development of Soymilk-Based Yoghurt-Tape Product. ,j or Professor: Dr. Virgilio V. Garcia <br/>The study is primarily aimed to investigate the possibility of modifying the conventional method of preparing yoghurt ty partially or totally replacing milk protein with the less expensive soymilk protein. Yoghurt-type products were prepared from cow's milk and soymilk in different percentages using Lactobacillus bulgaricus and Streptococcus thermophilus separately and in combination.<br/> Chemical and physical analyses were performed on the raw materials and the products. Statistical analysis indicated that the addition of soymilk decreased significantly the total solid values for all 3 types of cultures. It also reduced the fat content of the products except for yoghurt treated with S. thermophilus (dry basis). However, as more soymilk was added, the protein values of the products increased significantly for all 3 types of cultures (dry basis). The addition of soymilk decreased titratable acidity of the products in all cultures 129-ad. The pH of 40% soymilk yoghurt treated with the mixed culture has similar pH value with those of pure cow's milk 30hurt (control), and 20% soymilk yoghurt similarly treated. The 40% soymilk yoghurt treated with mixed culture or L. bulgaricus alone and pure cow's milk yoghurt treated with only bulgaricus had almost the same firmness when compared to the control. <br/>The color of the products darkened with the addition of soy milk. In terms of consistency and flavor, high scores were awn to 40% soymilk blend-yoghurt and the control. Sugar analysis with High Pressure Liquid Chromatography HPLC showed that the soymilk contained sucrose as the major sugar, with fructose in small amount, and raffinose and stachyose in trace amounts. Lactose was the major sugar found in s milk. Yoghurt with 40% soymilk showed the presence of sugars with lactose and galactose present in larger units.<br/> The typical pattern of cow's milk protein on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SLIS-PAGE) d the presence of proteins and/or sub-unit resolved with estimated molecular weights (EMW) of 15,500 to 107,000, while its fermented products did not have bands at EMW higher than.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
07/18/2007 |
| Accession number |
T-1524 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Soybean |
| 9 (RLIN) |
11824 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1418 |
| Course or Program |
Doctor of Philosophy |
| Major |
Food Science |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e9be5ac43ba56535c3c2e0d7a26af13f">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e9be5ac43ba56535c3c2e0d7a26af13f</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
