𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

✍ Scribed by T. Ozcan; D. Horne; J.A. Lucey

Book ID
117973718
Publisher
American Dairy Science Association
Year
2011
Tongue
English
Weight
595 KB
Volume
94
Category
Article
ISSN
0022-0302

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

High pressure effects on the colloidal c
High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems
✍ Schrader, K. ;Buchheim, W. ;Morr, C. V. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 806 KB

Results of this study confirm that high temperature (118 degrees C/15 min) and high pressure (400 MPa/5 min) processing of skim milk, skim milk ultrafiltration and ultracentrifugation fractions, and model milk salt solutions cause dramatic shifts in their colloidal and soluble Ca phosphate equilibri