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As 583 by medieval.stingray.lggf is a document available to read on EtoBox.
This dissertation investigates the functionality and stability of micellar casein concentrates (MCC) during heat treatment and storage, highlighting their rheological properties and the effects of pH and temperature on stability. The study finds that increasing pH and lowering processing temperatures enhance MCC stability, with UHT-treated samples showing aggregation while retorted samples remained stable. The findings provide valuable insights for the dairy and food industry in stabilizing micellar casein
- Author
- medieval.stingray.lggf
- Language
- EN