Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink

Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink

A UHT -processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting th...

Full description

Bibliographic Details
Main Author: Newman, Sandra M.
Format: Others
Published: DigitalCommons@USU 1992
Subjects:
UHT-processed
skim milk
orange juice
milk proteins
pH
Food Science
Nutrition
Online Access:https://digitalcommons.usu.edu/etd/5368
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6421&context=etd

Internet

https://digitalcommons.usu.edu/etd/5368
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6421&context=etd

Similar Items