The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

International Dairy Journal

Volumn 19, Issue 6-7, 2009, Pages 386-392

  Faka, Marianthi ^a   Lewis, Mike J ^a   Grandison, Alistair S ^a   Deeth, Hilton ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AMBERLITE IR-120; HEAT STABILITIES; ION-EXCHANGE RESINS; KINEMATIC VISCOSITIES; MILK POWDERS; SKIM MILK POWDERS; SKIM MILKS; SODIUM CITRATES; STERILISATION; TOTAL SOLIDS;

CATALYST ACTIVITY; CONCENTRATION (PROCESS); DAIRY PRODUCTS; ION EXCHANGE; KINEMATICS; PARTICLE SIZE; POWDERS; RESINS; SHAPE MEMORY EFFECT; SPRAY DRYING; STABILITY; VISCOSITY OF LIQUIDS;

CALCIUM;

EID: 64249083172     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.12.006     Document Type: Article

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