Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1027-1034

  Tsioulpas, A ^a   Koliandris, A ^a   Grandison, A S ^a   Lewis, M J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Casein micelle stability; Citrate; Heat stability; Ionic calcium; pH; Phosphate

Indexed keywords

ALCOHOL; CALCIUM CHLORIDE; CALCIUM ION; CASEIN; CITRATE TRISODIUM; DISODIUM HYDROGEN PHOSPHATE; HEXAMETAPHOSPHATE SODIUM; SODIUM CHLORIDE; STABILIZING AGENT;

ARTICLE; CONTROLLED STUDY; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; HIGH TEMPERATURE; MICELLIZATION; MILK; PH; THERMOSTABILITY; ZETA POTENTIAL;

EID: 77951906130     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.063     Document Type: Article

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