Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride

The effect of heat treatment on reconstituted 10 wt% skim milks containing up to 20 mM added CaCl 2 at different pH values (pH 6.0–7.2), was investigated both in situ and after cooling of the heat treated milks. Measurements of pH in situ showed that pH decreased at high temperature, that the decrea...

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Veröffentlicht in:	Food hydrocolloids 2009-06, Vol.23 (4), p.1127-1133
Hauptverfasser:	McKinnon, I.R., Yap, S.E., Augustin, M.A., Hemar, Y.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Calcium chloride Cooling effects dietary mineral supplements Diffusing-wave spectroscopy diffusion Food additives Food industries food processing quality Foods Fundamental and applied biological sciences. Psychology General aspects heat stability Heat treatment heated reconstituted skim milks In situ measurement Milk milk analysis milk composition milk quality Particle size reconstituted milk skim milk spectroscopy Viscosity
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