Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality

Author:

McCarthy Noel A.ORCID,Magan Jonathan B.ORCID,Kelleher Clodagh M.ORCID,Kelly Alan L.ORCID,O'Mahony James A.,Murphy Eoin G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference179 articles.

1. The effect of dissolved oxygen on flavour profile of UHT milk during storage;Adhikari;Australian Journal of Dairy Technology,1992

2. Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey;Ahmed;Journal of Food Engineering,2007

3. Effect of heating strategies on whey protein denaturation - revisited by liquid chromatography quadrupole time-of-flight mass spectrometry;Akkerman;Journal of Dairy Science,2016

4. Volatile sulphur compounds in UHT milk;Al-Attabi;Critical Reviews in Food Science and Nutrition,2009

5. Volatile sulfur compounds in pasteurised and UHT milk during storage;Al-Attabi;Dairy Science & Technology,2014

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