Heat stability of milk

McCrae, C.H.; Muir, D.D.

Heat stability of milk

1995

McCrae, C.H. | Muir, D.D. (Hannah Research Inst., Ayr, Scotland (UK))

The effect of composition and of processing treatment on the heat stability of milk has been reviewed in detail. Although major factors influencing stability have been identified, the fine detail is unclear. Heat coagulation involves a complex sequence of physico-chemical reactions whose relative importance is in dispute. Further progress in resolving the coagulation mechanism will depend on elucidation of interactions between competing reactions in milk at elevated temperature.

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Ключевые слова АГРОВОК

calidad calor chaleur coagulation contenido mineral lait leche ph resistencia a la temperatura sales sel teneur en lipides traitement thermique urea uree

Библиографическая информация

Другие темы

Controle de fabrication; Homogeneizacion; Control de fabricacion; Homogeneisation; Resistance a la temperature; Reaction chimique; Proteinas de suero de leche; Contenido de lipidos; Propiedades fisico-quimicas; Qualite; Tratamiento termico; Proteine de lactoserum; Reacciones quimicas; Teneur en elements mineraux; Coagulacion; Propriete physicochimique

Язык

Английский

Примечание

Summary (En)

7 ill.; 3 tables; bibliography p. 226-230

Тип

Bibliography; Summary; Non-Conventional

Источник

Heat-induced changes in milk, Fox, P.F. (ed.).- 2. ed..- Bruxelles (Belgium), 1995.- ISBN 92 9098 017 9. p. 206-230

В АГРИСе с: 1995-08-15

Формат: AGRIS AP

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Эту запись предоставил University of Liège

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ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

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Heat stability of milk

1995

Ключевые слова АГРОВОК

Библиографическая информация