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Relationship between technological treatment and nutritional properties of milk



Relationship between technological treatment and nutritional properties of milk



Rivista della Societa Italiana di Scienza dell' Alimentazione 7(6): 475-492



This paper reviews the effects of processing (especially UHT) on the different systems of which milk is made up, viz.: the micellar system (casein) and the colloidal system (whey proteins) in the disperse phase; the water-soluble system, which includes lactose, nitrogen compounds, vitamins and minerals; and the emulsion system, which embraces the fat globules and the fat-soluble vitamins.

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Accession: 000734073

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