Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure.

@article{Needs2000ComparisonOH,
  title={Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure.},
  author={Eric C. Needs and Marta Capellas and Ashley Bland and P. M. Manoj and Dr. D. T. MacDougal and Goutam Paul},
  journal={The Journal of dairy research},
  year={2000},
  volume={67 3},
  pages={
          329-48
        }
}
Heat (85 degrees C for 20 min) and pressure (600 MPa for 15 min) treatments were applied to skim milk fortified by addition of whey protein concentrate. Both treatments caused > 90 % denaturation of beta-lactoglobulin. During heat treatment this denaturation took place in the presence of intact casein micelles; during pressure treatment it occurred while the micelles were in a highly dissociated state. As a result micelle structure and the distribution of beta-lactoglobulin were different in… CONTINUE READING
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