The effect of heat treatment on the nutritional value of milk and milk products
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چکیده
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical changes or meaningful negative secondary structural changes.
منابع مشابه
The effect of heat treatment on the nutritional value of milk and milk products
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...
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