Effect of Heat Treatment on Physicochemical and Processing Characteristics of Milk,
FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO
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The article concerns the effect of heat treatment on physicochemical and processing characteristics of milk. Results are presented in 21 tables, 7 figures, and 49 bibliographic entries. Findings on heat treatment are confirmed. It was found further aging increased casein dispersion in raw and heat treated milks. Increase in heat treatment temperature resulted in increase in viscosity and maximum shearing stress of the coagulum.
- Food, Food Service and Nutrition