The use of permitted additives and heat‐treatment to optimize the heat‐stability of skim milk and concentrated skim milk
- 1 July 1980
- journal article
- research article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 33 (3) , 101-105
- https://doi.org/10.1111/j.1471-0307.1980.tb00003.x
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
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- The heat stability of milkJournal of Dairy Research, 1977
- Effect of urea on the heat coagulation of the caseinate complex in skim-milkJournal of Dairy Research, 1977
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- 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 MILKPublished by Elsevier ,1923