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

• Main Author: Dumpler, Joseph (Author, http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Wiesbaden : Springer Fachmedien Wiesbaden : Imprint: Springer Spektrum, 2018.
• Edition: 1st ed. 2018.
• Subjects: 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...

Table of Contents:

• 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.