Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk
Concentrated milk systems can be unstable during heat treatment. In this work, we studied the structural changes in the proteins in skim milk (9, 17 and 25% solids) as a result of pH adjustment to pH 7.5 and heating at 75, 85, 95 100, 110 and 121 °C by Fourier transform infrared spectroscopy (FTIR)...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Croatian Dairy Union
2021-01-01
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| Schriftenreihe: | Mljekarstvo |
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| Online-Zugang: | https://hrcak.srce.hr/file/393966 |
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