Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate

The present study investigated the effect of micellar calcium phosphate (MCP) content and pH of skim milk on heat-induced changes in skim milk. Four MCP-adjusted samples, ranging from 67 to 113% of the original MCP content, were heated (90 °C for 10 min) at different pH values (6.3, 6.6, 6.9, and 7....

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Detalles Bibliográficos
Autores principales: Ahmadi, Elaheh, Vasiljevic, Todor, Huppertz, Thom
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574568/
https://www.ncbi.nlm.nih.gov/pubmed/37836690
http://dx.doi.org/10.3390/molecules28196847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574568/
https://www.ncbi.nlm.nih.gov/pubmed/37836690
http://dx.doi.org/10.3390/molecules28196847

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