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

Zafarullah, Muhammad; Issa Khan, Muhammad

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

Synopsis

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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About the Author

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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Publisher
LAP LAMBERT Academic Publishing
Publication date
2012
Language
English
ISBN 10 
365911233X
ISBN 13 
9783659112331
Binding
Paperback
Number of pages
100