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

• Κύριος συγγραφέας: Dumpler, Joseph (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Wiesbaden : Springer Fachmedien Wiesbaden : Imprint: Springer Spektrum, 2018.
• Έκδοση: 1st ed. 2018.
• Θέματα: Food-Biotechnology.; Chromatography.; Food Science.

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...

Πίνακας περιεχομένων:

• 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.