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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in partic...

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Detalhes bibliográficos
Publicado no:Molecules
Principais autores: Yun, So-Yul, Imm, Jee-Young
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
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Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8072603/
https://ncbi.nlm.nih.gov/pubmed/33920584
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26082339
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