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Document type:
Zeitschriftenaufsatz 
Author(s):
Dumpler, Joseph; Huppertz, Thom; Kulozik, Ulrich 
Title:
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives 
Abstract:
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th ce...    »
 
Keywords:
Casein micelle; Concentrated milk; Heat stability; milk protein 
Journal title:
Journal of Dairy Science 
Year:
2020 
Pages contribution:
1--22 
Fulltext / DOI: