한국유가공학회:학술대회논문집
- 한국유가공기술과학회 2005년도 제61회 국제 유가공 심포지움
- /
- Pages.11-19
- /
- 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)
- 발행 : 2005.10.20
초록
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.
키워드