+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The influence of added whey protein on the heat stability of milk and recombined evaporated milk



The influence of added whey protein on the heat stability of milk and recombined evaporated milk



XIX International Dairy Congress 1E: 631-632



Addition of whey protein concentrate (WPC) or beta -lactoglobulin to raw skim-milk increased the max. heat stability obtainable by pH adjustment. Addition of WPC to skim-milk before preheating and spray-drying increased the actual and max. heat stability at normal skim-milk TS%.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000234468

Download citation: RISBibTeXText


Related references

Influence of incorporation of soya lecithin into skim milk powder on the heat stability of recombined evaporated milk. Australian Journal of Dairy Technology 47(1): 33-37, 1992

Heat stability of recombined evaporated milk - effect of pH change in skim milk before processing. Deutsche Molkerei Zeitung 99(48): 1688-1690, 1978

The heat stability of recombined evaporated milk made from skim milk powder produced in late autumn and winter. Australian Journal of Dairy Technology 45(2): 47-49, 1990

Heat stability of recombined evaporated milk and reconstituted concentrated skim milk effects of temperature and time of pre heating. New Zealand Journal of Dairy Science & Technology 18(1): 1-12, 1983

Effects of preheat treatments and buttermilk addition on the seasonal variations in the heat stability of recombined evaporated milk and reconstituted concentrated milk. Australian Journal of Dairy Technology 45(1): 10-16, 1990

Effects of whey protein concentration on the heat stability of evaporated milk. New Zealand Journal of Dairy Science and Technology 11(4): 223-230, 1976

The effects of heat treatment and pH on the heat stability of recombined evaporated milk. New Zealand Journal of Dairy Science and Technology 10(3): 113-118, 1975

Studies on the induction of heat stability in evaporated milk by preheating: effects of milk concentration, homogenization and whey proteins. Journal of Dairy Research 46(2): 387-391, 1979

Effects of buttermilk powder and phosphate on the heat stability of recombined evaporated milk. XXI International Dairy Congress Vol 1, Book 2: 49, 1982

Effects of solids not fat fat and homogenization pressure on the heat stability of recombined evaporated milk. New Zealand Journal of Dairy Science and Technology 13(4): 242-244, 1978

Effects of pH adjustment prior to processing on the heat stability of recombined evaporated milk. XX International Dairy Congress, Vol E: 250, 1978

The use of permeate from the ultra filtration of whey for standardizing the protein concentration of recombined evaporated milk. New Zealand Journal of Dairy Science and Technology 12(3): 146-151, 1977

Effects of added salts on the heat stability of recombined concentrated milk. Journal of Dairy Research 57(2): 213-226, 1990

The influence of milk powder, pH and heat treatment on the reflectance and stability of recombined milk sterilized by the ultra high temperature process. Australian Journal of Dairy Technology 33(1): 6-10, 1978

The problem of the premature today. 7. Comparative studies of feeding premature infants on an evaporated 4/5 milk, breast milk with added buttermilk and breast milk enriched with undiluted evaporated milk (double milk). Also on the fat tolerance of the premature infant. Ztschr. Kinderheilk 76: 126-137, 1955