摘要 : The pH of skim milk was adjusted from 6.67 to between 6.00 and 5.45 before being restored with NaOH. Ionic calcium was higher after pH restoration but this did not result in instability during indirect ultra high temperature and i... 展开
作者 | Ezeh~ V. N Lewis~ M. J. |
---|---|
作者单位 | |
期刊名称 | 《International Journal of Dairy Technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | ACIDIFICATION CA CALCIUM COAGULATION DEACIDIFICATION MILK NEUTRALIZATION RENNETABILITY SKIM MILK STABILITY STERILIZATION UHT TREATMENT VISCOSITY Milk and dairy products General aspects |
馆藏号 | N2008EPST0008562 |