Manipulation of the heat stability of homogenized concentrated milk-Reference-Cited by-同舟云学术

Manipulation of the heat stability of homogenized concentrated milk

Published:1982-10 Issue:4 Volume:35 Page:126-132
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

SWEETSUR A. W. M.,MUIR D. D.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1982.tb02205.x/fullpdf

Reference15 articles.

1. V. A. Jones, W. J. Harper, W. J. Harper, and C. W. Hall (1976 ). Dairy Technology and Engineering p. 171 (). Westport. Connecticut: Avi Publishing Co.

2. A. Kruk, P. Palich, and W. Sajko (1978 ). Proceedings of the 20th International Dairy Congress, 701 .

3. ON THE ENDOTHERMIC REACTION WHICH ACCOMPANIES THE APPEARANCE OF A VISIBLE CURD IN MILKS COAGULATED BY HEAT: A CONTRIBUTION TO THE THEORY OF THE HEAT COAGULATION OF MILK

4. Retardation of Gelation in High-Temperature-Short-Time Sterile Milk Concentrates with Polyphosphates

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin;International Journal of Food Science & Technology;2007-06-28

2. Influence of Processing on Functionality of Milk and Dairy Proteins;Advances in Food and Nutrition Research;2007

3. Observations on the seasonal variations in the salt balance of concentrated milk;International Dairy Journal;1995-01

4. Interactions between phosvitin and milk proteins;International Dairy Journal;1994-01

5. Seasonal Variations in the Heat Stability of Concentrated Milk: Effect of Added Phosphates and pH Adjustment;Journal of Dairy Science;1991-04