Efficacy of Various Carbohydrates as Cryoprotectants for Casein in Skim Milk

Journal of Food Science

Volumn 46, Issue 5, 1981, Pages 1597-1602

  MINSON, E I ^b   FENNEMA, O ^a   AMUNDSON, C H ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b University of Wisconsin Centers   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985265280     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1981.tb04229.x     Document Type: Article

References (29)

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15. Studies on the changes of milk casein by various treatments. Part 8. On the properties of casein flocculated during frozen storage of milk and mechanism of flocculation. J. Agr. Chem. Sot
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17. Influence of sugars and glycerol on casein precipitation in frozen milk
18. Effects of freezing in dairy product quality
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21. A rapid method for estimating total Protein in milk
22. Theoretical investigations on 2‐acetamido‐2‐deoxy‐aldohexopyranoses: Conformation and the anomeric effect
23. Changes related to casein precipitation in frozen concentrated milk
24. Some additional influences affecting the stability of concentrated milk in frozen storage