Development of a Rapid and Accurate Prediction Model for Whey Separation in Pasteurized Drinking Yogurt Caused by Long-term Ambient Storage
Author:
Affiliation:
1. Food Research & Development Institute, Morinaga Milk Industry Co., Ltd.
2. Department of Applied Biochemistry, Faculty of Agriculture, Utsunomiya University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/6/26_863/_pdf
Reference34 articles.
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2. Blecker, C., Habib-Jiwan, J.-M., and Karoui, R. (2012). Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan. Food Chem., 135, 1809-1817.
3. Bockelmann, B. and Bockelmann, I. (1998). “Long-life products: Heat-treated, aseptically packed: A guide to Quality”, SE: Tetra Pak. pp. 193-196.
4. De Kruif, C.G. (1998). Supra-aggregates of Casein Micelles as a Prelude to Coagulation. J. Dairy Sci., 81, 3019-3028.
5. De Kruif, C.G. (1999). Casein micelle interactions. Int. Dairy J., 9, 183-188.
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