User: Guest  Login
Title:

Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives

Document type:
Zeitschriftenaufsatz
Author(s):
Dumpler, Joseph; Huppertz, Thom; Kulozik, Ulrich
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:
doi:10.3168/jds.2020-18605
 BibTeX