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The aim of the research was to study the effect of heating (72°C/15 s, 92°C/60 s) water solutions of milk protein concentrate (pH 7.1), obtained by ultrafiltration, on the enzymatic phase during chymosin activity at 32°C at pH 7.1, 6.6 and 6.0. It was found that heating at 72°C limited the number of peptides released at pH 7.1 by 33.3%, and heating at 92°C - by 25.0%. It was affected by differences...
The chemical composition, solubility, and dispersity of milk powders obtained from milks with the 10% and 15% additions of whey and rennet coagulation time (RCT), heat and alcohol stability of the reconstituted milk were studied. The change in the proportion between casein and whey proteins in modified milk powders was found to increase the denaturation degree of ß Mactoglobulin. With an increase...
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