Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
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DOI: 10.1007/s13197-020-04708-8
Abstract: The effect of milk pH before heating on casein–whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at… read more here.
Keywords: milk; protein; milk heating; effect milk ... See more keywords