Effect of Temperature of CO2 Injection on the pH and Freezing Point of Milks and Creams-Reference-Cited by-同舟云学术

Effect of Temperature of CO2 Injection on the pH and Freezing Point of Milks and Creams

Published:2003-05 Issue:5 Volume:86 Page:1578-1589
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ma Y.,Barbano D.M.

Funder

Northeast Dairy Foods Research Center

New York State Milk Promotion Board

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

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4. Effect of temperature on the pH of skim milk;Chaplin;J. Dairy Res.,1988

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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