Effects of dairy processing operations on milk proteins
1986
Robert, J. (New Mexico State Univ. (USA))
Important operations in dairy manufacturing involve heat treatments, acidification usually by bacterial fermentation of lactose, action of enzymes, and ultrafiltration. In this communication, some effects of each of these treatments on the proteins of milk were discussed. Milk was heated to kill pathogenic bacteria, to preserve the product by killing microorganisms and inactivating enzymes, and to change composition or properties. Some of the effects of heat were undesirable, the processing must be adjusted to minimize undesirable and maximize desirable effects
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