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Titel:

Effect of protein composition and homogenisation on the stability of acidified milk drinks

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Sedlmeyer, F.; Brack, M.; Rademacher, B.; Kulozik, U.
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
Volltext / DOI:
doi:10.1016/j.idairyj.2003.09.009
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