Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions.

Sunkesula, V; Kommineni, A; Meletharayil, G H; Marella, C; Metzger, L E

Sunkesula, V; Kommineni, A; Meletharayil, G H; Marella, C; Metzger, L E.

Afiliación

Sunkesula V; Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007; Idaho Milk Products, Jerome, ID 83338.
Kommineni A; Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007.
Meletharayil GH; Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007; Dairy Management Inc., Rosemont, IL 60018. Electronic address: hari.meletharayil@dairy.org.
Marella C; Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007; Idaho Milk Products, Jerome, ID 83338.
Metzger LE; Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007.

J Dairy Sci ; 104(1): 134-137, 2021 Jan.

Article en En | MEDLINE | ID: mdl-33189264

Asunto(s)

Calcio/química; Proteínas de la Leche/química; Leche/química; Animales; Dióxido de Carbono/química; Calor; Concentración de Iones de Hidrógeno; Micelas; Polvos; Estabilidad Proteica; Ultrafiltración/veterinaria

Palabras clave

calcium ion activity; carbon dioxide injection; heat stability; reduced-calcium milk protein concentrate

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Calcio / Leche / Proteínas de la Leche Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2021 Tipo del documento: Article

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