Evaporative concentration of skimmed milk: Effect on casein micelle hydration, composition, and size

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1446-1452

  Liu, Dylan Z ^a   Dunstan, David E ^a   Martin, Gregory J O ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Casein micelles; Concentration; Evaporation; Skimmed milk

Indexed keywords

CASEIN MICELLES; EVAPORATION PROCESS; EVAPORATIVE CONCENTRATION; HIGH CONCENTRATION; MASS BALANCE; MILK PROCESSING; SKIMMED MILK; SOLIDS CONTENT; SUPERNATANTS; TOTAL SOLIDS; ULTRACENTRIFUGATION;

AGGREGATES; BODY FLUIDS; CASEIN; CENTRIFUGATION; CONCENTRATION (PROCESS); EVAPORATION; HYDRATION; PHASE TRANSITIONS;

MICELLES;

CALCIUM; CASEIN; MICELLE;

ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; DILUTION; EVAPORATION; FOOD PROCESSING; HYDRATION; LIGHT SCATTERING; MICELLE; MILK; PARTICLE SIZE; PH; SOLID; SUPERNATANT; ULTRACENTRIFUGATION; WATER CONTENT; ANIMAL; CHEMISTRY;

ANIMALS; CASEINS; MICELLES; MILK;

EID: 84861101444     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.053     Document Type: Article

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