The effect of degree of whey protein denaturation and conditions of milk preparation on functional properties of yoghurt (Short communication)

Nahrung - Food

Volumn 42, Issue 3-4, 1998, Pages 250-251

  Zbikowski, Z ^a   Zbikowska, A ^a   Baranowska, M ^a  

^a UNIV OF AGRICULTURE AND TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

MILK PROTEIN; WHEY PROTEIN; YOGHURT;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; MILK; PROTEIN DENATURATION; VISCOSITY;

ANIMALS; FOOD HANDLING; MILK; MILK PROTEINS; PROTEIN DENATURATION; VISCOSITY; YOGURT;

EID: 1542681447     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(199808)42:03/04<250::aid-food250>3.0.co;2-e     Document Type: Article

References (8)

1. American Dry Milk Institute, Standards for Grades of Dry Milks Method of Analysis. Bulletin 916 (1971) 4-53.
2. Dannenberg F., and H. Kessler, Milchwiss. 43 (1988), 700-704.
3. Harwalkar V., and M. Kolab, Milchwiss. 38 (1983), 517-522.
4. McKenna A., and S. Anema, Inter. Dairy Fed., Special Issue No 9303 (1992) 307-316.
5. PN-83/A-86061, Milk and Dairy Products. Yoghurt, 1983.
6. Rheotest 2, Typ RV 2 (Rotationsvisosimeter), VEB MLW Prüfgerätewerk Medingen, 1976.
7. Rohm H., Milchwiss. 44 (1989), 340-342.
8. Żbikowska, A., and Żbikowski, Przegl. mlecz. 11 (1995) 304-311.