Rheological Properties of Concentrated Skim Milk: Influence of Heat Treatment and Genetic Variants on the Changes in Viscosity during Storage

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 22, 2003, Pages 6488-6494

  Bienvenue, Annie ^a   Jiménez Flores, Rafael ^a   Singh, Harjinder ^a,b  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Casein micelle aggregation; Concentrated milk; Genetic variants; Viscosity; Yield stress

Indexed keywords

BETA LACTOGLOBULIN; CASEIN; MILK PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; FLOW KINETICS; FOOD PROCESSING; FOOD STORAGE; GENETIC VARIABILITY; HEAT TREATMENT; HIGH TEMPERATURE; MILK; PARTICLE SIZE; PASTEURIZATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; SHEAR RATE; VISCOSITY;

ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD PRESERVATION; HEAT; LACTOGLOBULINS; LIPIDS; MILK; PARTICLE SIZE; RHEOLOGY; VARIATION (GENETICS); VISCOSITY;

EID: 9144243916     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034050+     Document Type: Article

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