期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 72, 期 3, 页码 357-363出版社
WILEY
DOI: 10.1111/1471-0307.12596
关键词
Milk proteins; Particle size; Emulsions; Milk fat globule membrane; Processing
资金
- Jeju National University
The present study investigated milk quality through changing physicochemical properties by using high-energy emulsification (microfluidisation, MF; and ultrasonication, US). The results will aid in making better quality dairy products. MF was more effective in changing the physicochemical properties of milk; compared to US, MF resulted in smaller, monodispersed particles, and MF better inactivated protease activity without changing the pH, lipid oxidation and thermal denaturation of protein during storage periods.
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