Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration
Author:
Funder
Mejeribrugets ForskningsFond
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference68 articles.
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1. Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams;International Journal of Dairy Technology;2023-04-18
2. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders;International Dairy Journal;2022-03
3. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products;Comprehensive Reviews in Food Science and Food Safety;2021-10-07
4. The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates;Food Research International;2021-09
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