Stability of milk proteins subjected to UHT treatments: challenges and future perspectives
Author:
Affiliation:
1. Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
2. Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2250865
Reference55 articles.
1. Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study
2. Storage stability and age gelation of reconstituted ultra-high temperature skim milk
3. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
4. Modifications of structures and functions of caseins: a scientific and technological challenge
5. Section G. Deposits from whole milk in heat treatment plant—a review and discussion
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2. Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?;Food and Bioproducts Processing;2024-03
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