Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization-Reference-Cited by-同舟云学术

Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization

Published:2012-03 Issue:3 Volume:95 Page:1057-1063
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Chen B.Y.,Grandison A.S.,Lewis M.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

1. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;J. Dairy Res.,2003

2. Effects of phosphate and citrates on sediment formation in UHT goat's milk;Boumpa;J. Dairy Res.,2008

3. The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk;Chandrapala;J. Dairy Res.,2010

4. Las alteraciones, reúne un conjunto de trabajos donde se analizan algunas de las causas (lipólisis, aguado, factores que afectan la estabilidad térmica de la leche) que condicionan la aptitud tecnológica de la leche;Chavez,2002

5. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk;Corredig;Food Res. Int.,1996

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