Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability

Different stabilising salts and calcium chloride were added to raw milk to evaluate changes in pH, ionic calcium, ethanol stability, casein micelle size and zeta potential. These milk samples were then sterilised at 121 °C for 15 min and stored for 6 months to determine how these properties changed....

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Veröffentlicht in:	Food chemistry 2010-10, Vol.122 (4), p.1027-1034
Hauptverfasser:	Tsioulpas, A., Koliandris, A., Grandison, A.S., Lewis, M.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences calcium casein Casein micelle stability casein micelles Citrate dietary minerals Food industries food processing quality Fundamental and applied biological sciences. Psychology Heat stability heat treatment in-container sterilization Ionic calcium ionic strength milk milk analysis Milk and cheese industries. Ice creams milk composition milk quality mineral content Phosphate raw milk stabilizers sterilizers sterilizing
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