Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk
作者： THOM HUPPERTZ , PATRICK F FOX
DOI: 10.1111/J.1471-0307.2006.00237.X
关键词: Food science 、 Chemistry 、 Lecithin 、 Skimmed milk 、 Dairy industry 、 Casein micelles 、 Heat stability 、 Bovine milk 、 Chromatography 、 Heat coagulation
摘要: The influence of added lyophilized butter serum on the heat stability milk was investigated. addition from salted to unconcentrated skimmed (SM) reduced coagulation time (HCT) at, and increased pH of, maximum in pH-HCT profile caused disappearance minimum. NaCl had similar effects SM as serum, whereas unsalted little effect. concentrated (CSM) also shifted a higher value and, at certain concentrations, HCT; were obtained NaCl, but These results suggest that or CSM are due primarily presence high level this serum.
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