Share

ACCELERATED TESTS FOR EVALUATING PROTEIN STABILITY IN FROZEN SKIM MILK.

Author(s) : MINSON E. I., FENNEMA O., AMUNDSON C. H.

Type of article: Article

Summary

SKIM MILK WAS DIAFILTERED TO REMOVE ABOUT 90% OF THE LACTOSE, AND MAJOR SALTS AND VITAMINS WERE RESTORED TO NORMAL LEVELS. PROTEIN STABILITY AT 264K (-9 DEGC) WAS MONITORED USING TWO ACCELERATED TEST PROCEDURES. BOTH APPROACHES RESULTED IN CASEIN INSTABILITY IN ABOUT 1 WK AT 264K. THESE TEST PROCEDURES SHOULD BE USEFUL FOR RAPIDLY ASSESSING THE EFFECTS OF ADDITIVES OR PROCESSING ON THE STABILITY OF CASEIN IN FROZEN SKIM MILK.

Details

  • Original title: ACCELERATED TESTS FOR EVALUATING PROTEIN STABILITY IN FROZEN SKIM MILK.
  • Record ID : 1982-1637
  • Languages: English
  • Publication date: 1981/09
  • Source: Source: J. Food Sci.
    vol. 46; n. 5; 1592-1596; 2 fig.; 4 tabl.; 36 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing