Heat Stability of Concentrated Milk Systems Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems /

In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to...

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Bibliographic Details
Main Author: Dumpler, Joseph (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Wiesbaden : Springer Fachmedien Wiesbaden : 2018.
Imprint: Springer Spektrum,
Edition:1st ed. 2018.
Subjects:
Food science.
Separation (Technology).
Food Science.
Separation Science.
Online Access:Full-text access
Table of Contents:
  • Heat Stability of Concentrated Milk
  • Heat-Induced Coagulation of Concentrated Milk Heated by Direct Steam Injection
  • Dissociation and Coagulation of Caseins and Whey Proteins
  • Modelling of Heat Stability and Heat-Induced Aggregation of Casein Micelles
  • Mechanistic Aspects of Heat-Induced Coagulation.

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