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Impact of Source and Level of Calcium Fortification on the Heat Stability of Reconstituted Skim Milk Powder

  • Published:2004-05 Issue:5 Volume:87 Page:1177-1180
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Vyas H.K.,Tong P.S.

Funder

California Dairy Research Foundation

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. Interactions of precipitated calcium carbonate (PCC) with proteins in the calcium fortification of dairy and non-dairy beverages;Cox,2002

2. The milk salts and their interaction with casein;Holt,1997

3. Heat-induced gelation of concentrated reconstituted milk powder. 19th Food Sci. Technol. Res. Conf., Cork;Madkor;Irish J. Food Sci. Technol.,1990

4. Calcium in the diet: food sources, recommended intakes and nutritional bioavailability;Miller;Adv. Food Nutr. Res.,1989

5. Effect of protein and salts concentrations on the heat stability of evaporated milk;Newstead;N.Z. J. Dairy Sci. Technol.,1977

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