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Study of micellar zeta -potential and size and calcium and phosphorus contents of UHT processed skim milk concentrates during storage

Study of micellar zeta -potential and size and calcium and phosphorus contents of UHT processed skim milk concentrates during storage

Journal of Dairy Science 75(Suppl. 1): 144

Skim milk was conc. by ultrafiltration (UF) to 2x and 3x, and by reverse osmosis (RO) to 2x. Lactose was added to a part of the 2x UF concentrate to provide a lactose concn. comparable with the 2x RO sample. All the samples were UHT processed at 140 degrees C for 4 s. Micellar zeta -potential and size, pH, viscosity, calcium and phosphorus, and SDS-PAGE data were collected on samples stored at 4, 20 and 35 degrees C at an interval of 45 days for 1 yr of storage.

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