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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书目信息
其它主题
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
语言
英语
注释
Summary (En)
7 ill.; 3 tables; bibliography p. 226-230
类型
Bibliography; Summary; Non-Conventional
来源
Heat-induced changes in milk, Fox, P.F. (ed.).- 2. ed..- Bruxelles (Belgium), 1995.- ISBN 92 9098 017 9. p. 206-230
1995-08-15
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