Heat and/or high-pressure treatment of skim milk: Changes to the casein micelle size, whey proteins and the acid gelation properties of the milk

International Journal of Dairy Technology

Volumn 61, Issue 3, 2008, Pages 245-252

  Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid gels; Denaturation; Heat; High pressure; Particle size; Skim milk.

Indexed keywords

EID: 65249126996     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00418.x     Document Type: Article

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