ALCOHOL AND HEAT-STABILITY OF MILK PROTEIN

被引：60

作者：

HORNE, DS

MUIR, DD

机构：

[1] Hannah Research Institute, Ayr

来源：

JOURNAL OF DAIRY SCIENCE | 1990年 / 73卷 / 12期

关键词：

ETHANOL STABILITY; HEAT STABILITY; MILK PROTEIN;

D O I：

10.3168/jds.S0022-0302(90)79064-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Recent advances have been made in the understanding of factors that control the destabilization of milk proteins by alcohol and by heat. These advances are reviewed, and arguments are developed supporting a physical basis for the mechanism of alcohol-induced precipitation. These physical effects are contrasted with the mainly chemical reaction-based factors controlling heat coagulation. The benefits of these recent developments are illustrated by case studies on cream liqueurs and concentrated milk products.

引用

收藏

页码：3613 / 3626

页数：14

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