Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane

Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane

In the process of defatting milk, preheating treatment is an important factor affecting the flavor of skim milk. Here, raw milk was preheated at different times and temperatures. Then laser confocal microscopy, multiple-light scattering instrument, and sodium dodecyl sulfate polyacrylamide gel elect...

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Bibliographic Details
Main Authors: Juan Wang, Yanmei Xi, Baoguo Sun, Jianjun Deng, Nasi Ai
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Heat treatment
Evaporated milk
Membrane structure of milk fat globule
Milk fat globule membrane protein
Flavor quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000749

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http://www.sciencedirect.com/science/article/pii/S2590157524000749

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