ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Skim milk was diafiltered (DF) to remove about 90% of the lactose, and major salts and vitamins were restored to normal levels. Protein stability at –9°C was monitored using two accelerated test procedures. One involved DF skim milk containing a normal level of carbohydrate and 3.9 times the normal level of calcium, and the other involved DF skim milk containing a normal level of calcium and one-half the normal level of carbohydrate. Both approaches resulted in casein instability in about 1 wk at -9°C. These test procedures should be useful for rapidly assessing the effects of additives or processing on the stability of casein in frozen skim milk.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04228.x
