User: Guest  Login
Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Keywords:
acidified milk drinks; Casein; Homogenisation; Particle size distribution; pectin; stability
Journal title:
International Dairy Journal
Year:
2004
Journal volume:
14
Pages contribution:
331--336
Fulltext / DOI:
doi:10.1016/j.idairyj.2003.09.009
 BibTeX