Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk

Authors

N. Venkatachalam
Donald J. McMahon, Utah State UniversityFollow
P. A. Savello

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Issue

76

Publication Date

1993

First Page

1882

Last Page

1894

Abstract

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

Recommended Citation

Venkatachalam, N., D.J. McMahon, and P.A. Savello. 1993. Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk. J. Dairy Sci. 76:1882- 1894.