Particle size and storage stability of UHT reconstituted skim milks with altered casein:whey protein ratio

被引：0

作者：

Williams, RPW ^{[1
]}

Puvanenthiran, A ^{[1
]}

Augustin, MA ^{[1
]}

机构：

[1] Food Sci Australia, Werribee, Vic 3030, Australia

来源：

AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2000年 / 55卷 / 02期

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：

The use of UHT conditions for the processing of milks is growing. Traditionally, skim and full-cream milks have been the ingredients of choice for producing UHT processed milk. With the drive towards lower cost ingredients, there has been interest in substituting skim milks solids with cheaper whey-based ingredients. It is known that blends of skim milk and whey proteins are less heat stable than skim milks (Patocka and Jelen 1992). The pH of milk during UHT processing is known to affect the storage characteristics of the processed milks (McMahon 1995). This work assessed the particle site and storage stability of UHT-treated skim-whey blends.

引用

页码：100 / 100

页数：1

共 26 条

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