한국유가공학회:학술대회논문집
- 2005.10a
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- Pages.11-19
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- 2005
Enzymatic and/or chemical dosages coupled with the clarification of the sample applied to the screening evaluation of heat load in commercial milks
- Humbert, Gerard (Laboratoire des BioSciences do l'Aliment-URAPA Faculte des Sciences et Techniques University Henri Poincare)
- Published : 2005.10.20
Abstract
Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.
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