ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05958.x
