Shelf-stable concentrated dairy liquids and methods of forming thereof
作者： Jennifer Louise Kimmel
DOI:
关键词: Food science 、 Lactose 、 Microfiltration 、 Extended storage 、 Flavor 、 Sterilization (microbiology) 、 Materials science 、 Browning 、 Mouthfeel 、 Casein
摘要: A shelf-stable concentrated dairy product, such as milk, with improved flavor, color and mouthfeel, a method of production thereof is provided. The eliminates any thermal treatment prior to during concentration that may substantially cross-link casein whey preferably utilizes microfiltration produce stable liquid reduced amounts lactose. resulting products have sterilization value Fo at least 5 are also resistant gelling browning high temperature extended storage.
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