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Autor(en):
Sedlmeyer, F.; Brack, M.; Rademacher, B.; Kulozik, U. 
Titel:
Effect of protein composition and homogenisation on the stability of acidified milk drinks 
Abstract:
Acidified milk drinks are commonly stabilised by the presence of high methoxyl pectin. Pectin is electrosorbed to the protein particles and prevents their flocculation by steric hindrance. Furthermore, a weak mixed gel of casein and pectin reduces sedimentation. In this study acidified milk drinks were produced in a pilot plant with homogenisation pressures between 20 and 80MPa. The target was to assess the influence of the protein particle size distribution on the stability of the acidified mil...    »
 
Stichworte:
acidified milk drinks; Casein; Homogenisation; Particle size distribution; pectin; stability 
Zeitschriftentitel:
International Dairy Journal 
Jahr:
2004 
Band / Volume:
14 
Seitenangaben Beitrag:
331--336