Heat Stability of Concentrated Milk Systems Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems /

In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to...

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Hlavní autor: Dumpler, Joseph (Autor)
Médium: Elektronický zdroj E-kniha
Jazyk:angličtina
Vydáno: Wiesbaden : Springer Fachmedien Wiesbaden : Spektrum, 2018.
Vydání:1st ed. 2018.
Témata:
Food-Biotechnology.
Chromatography.
ISBN:9783658196967
On-line přístup: Získat plný text
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Obsah:
  • Heat Stability of Concentrated Milk
  • Heat-Induced Coagulation of Concentrated Milk Heated by Direct Steam Injection
  • Dissociation and Coagulation of Caseins and Whey Proteins
  • Modelling of Heat Stability and Heat-Induced Aggregation of Casein Micelles
  • Mechanistic Aspects of Heat-Induced Coagulation.

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