Optimization of the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk
- 1 April 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (2) , 263-271
- https://doi.org/10.1111/j.1365-2621.1984.tb00349.x
Abstract
Summary: Methods of improving the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk have been evaluated. It has been found that concentrate diafiltration promotes large increases in heat stability with little penalty in terms of processing difficulties.Keywords
This publication has 18 references indexed in Scilit:
- Properties of concentrates containing milk protein and non‐milk carbohydratesInternational Journal of Food Science & Technology, 1980
- Inorganic constituents of milk: I. Correlation of soluble calcium with citrate in bovine milkJournal of Dairy Research, 1979
- Natural variations in the average size of bovine casein micelles: II. Milk samples from creamery bulk silos in south west ScotlandJournal of Dairy Research, 1978
- Reverse osmosis and ultrafiltration in dairyingJournal of Dairy Research, 1978
- Heat stability of milk: influence of denaturable proteins and detergents on pH sensitivityJournal of Dairy Research, 1978
- Heat stability of milk: influence of dilution and dialysis against waterJournal of Dairy Research, 1978
- The heat stability of milkJournal of Dairy Research, 1977
- Heat stability of milk: influence of colloidal calcium phosphate and β-lactoglobulinJournal of Dairy Research, 1975
- The stability of milk protein to heat: I. Subjective measurement of heat stability of milkJournal of Dairy Research, 1966
- The colloidal phosphate of milk: III. Nature of its association with caseinJournal of Dairy Research, 1960