The Role of Lactose in the Age Gelation of Ultra-High-Temperature Processed Concentrated Skim Milk
The purpose of this research was to relate lactose reactivity and age gelation of UHT processed concentrated milk. Skim milk was pasteurized, diafiltered batchwise to reduce lactose concentration to less than 0.05%, and UF concentrated to 3X (one-third volume reduction). Lactose and sucrose were the...
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| Format: | Others |
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DigitalCommons@USU
1992
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| Online Access: | https://digitalcommons.usu.edu/etd/5383 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6439&context=etd |