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Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
age gelation ultra-high temperature lactose native milk proteinase
2008/3/18
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...