Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink
نویسنده
چکیده
EFFECTS OF STABILIZERS AND pH ADJUSTMENTS ON MILK PROTEINS IN UHT-TREATED CITRUS JUICE/SKIM MILK BLEND DRINK
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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