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Effect of heating on the molecular state of proteins in milk reconstituted from nonfat dry milk

Effect of heating on the molecular state of proteins in milk reconstituted from nonfat dry milk

Milchwissenschaft 57(1): 28-30

ISSN/ISBN: 0026-3788

The effect of heating (72 degrees C/15 seconds and 92 degrees C/60 seconds) of milk reconstituted from low-heat nonfat dry milk (NDM) and medium-heat NDM on the molecular state of proteins was studied. Heating at 92 degrees C was found to affect the protein integrity in low-heat NDM and medium-heat NDM in a different way.

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