Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: Effects on milk proteins and gel structure

Journal of Dairy Research

Volumn 67, Issue 3, 2000, Pages 329-348

  Needs, E C ^a   Capellas, M ^a   Bland, A P ^a   Manoj, P ^a   Macdougal, D ^a   Paul, G ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BETA LACTOGLOBULIN; FLOW KINETICS; FOOD PROCESSING; GEL; HEAT; MICELLE; MILK; PRESSURE; PROTEIN DENATURATION; TEMPERATURE; WHEY;

ANIMAL; CASEINS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COMPARATIVE STUDY; FEMALE; FOOD, FORTIFIED; GELS; HEAT; LACTOGLOBULINS; MICELLES; MICROSCOPY, ELECTRON; MILK; MILK PROTEINS; PRESSURE; PROTEIN DENATURATION; RHEOLOGY; SUPPORT, NON-U.S. GOV'T; TIME FACTORS; YOGURT;

EID: 0033830681     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029900004301     Document Type: Article

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