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
Zbikowska, A.; Szerszunowicz, I.
Milchwissenschaft 57(1): 28-30
2002
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.