ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Changes in physicochemical properties of pooled nonfat milk preheated to 63°C (I), 74°C (II), and 85°C (III), before spray-drying were examined. Insoluble material from III contained more protein (particularly at reduced pH) and more coagulated protein-lactose aggregates than either I or II. Soluble material from III was practically depleted of whey proteins which were utilized to form complexes stabilized through disulfide bonds. Milk protein micelles from III were heavier (ca 1 × 1011 g/mole) than either I or II. An unsweetened milk-orange juice blend, which was pasteurized at 63°C for 30 min and stored at 4°C, developed a precipitate which contained more protein and pectin, but less sucrose than the supernatant.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05958.x
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