Evaluation of Ionic Calcium Concentration and Whey Turbidity as the Indication of Heat Intensity of Fresh Milk
碩士 === 國立屏東科技大學 === 畜產系所 === 97 === During heat treatment of milk, various reactions, including denaturation and aggregation of whey protein take place, and form complex interactions between whey proteins, caseins and fat globules. When milk temperature increased, the ionic calcium concentration dec...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/93423994008995465984 |