The influence of β-lactoglobulin variants on the properties of recombined evaporated milk

被引：0

作者：

Hill, JP ^{[1
]}

Boland, MJ ^{[1
]}

Smith, AF ^{[1
]}

机构：

[1] New Zealand Dairy Res Inst, Palmerston North, New Zealand

来源：

MILK PROTEIN POLYMORPHISM | 1997年

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Recombined evaporated milks (REM) were manufactured from whole and skimmilk powders made using beta-lactoglobulin AA. and BE phenotype milks and bulk factory milk. The three product types were then tested for heat stability and flow properties. beta-Lactoglobulin AA type milks were not suitable for the manufacture of REM as the product gelled in the can upon heat treatment, whereas beta-lactoglobulin BB phenotype milks were more suitable for the manufacture of REM than standard milk.

引用

页码：430 / 433

页数：4