The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates
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DOI: 10.1016/j.idairyj.2021.104982
Abstract: Abstract The objective of this study was to determine the effect of mineral addition during standardisation on colloidal and rheological properties of skim milk on concentration. For that purpose, solubility, ionic strength and ionic calcium… read more here.
Keywords: milk permeate; skim milk; milk; properties skim ... See more keywords