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Title:

Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

Document type:
Zeitschriftenaufsatz
Author(s):
Dumpler, J.; Wohlschläger, H.; Kulozik, U.
Abstract:
Heat treatment of concentrated milk systems for preservation and long shelf life or at least a sufficient removal of food pathogens prior to spray drying is a crucial step due to the decreasing stability of these systems toward heat compared to unconcentrated milk. Heat-induced coagulation is observed when temperature-time combinations for the achievement of certain microbial inactivation effects are higher than the heat and colloidal stability of the concentrated milk system allows. In this wor...     »
Keywords:
Casein micelles; Concentrated milk; Direct steam injection; Heat stability
Journal title:
Dairy Science {&} Technology
Year:
2017
Journal volume:
96
Journal issue:
6
Pages contribution:
807--826
Fulltext / DOI:
doi:10.1007/s13594-016-0304-3
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