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Skim milk was pH-adjusted from 6.6 to 7.5, high heat treated (HHT, 95 °C × 2 min) or held unheated for 1 h, re-adjusted to pH 6.6, and analysed. HHT at pH 6.6 resulted in denaturation of ∼ 67% of total whey protein, partial association of denatured whey protein with the casein micelle, an increase in casein micelle size, and reductions in concentrations of serum casein, Ca and P. These changes were...
Despite having well-documented effects on several constituents of milk, high pressure (HP) had little overall effect on the heat stability of raw, pre-heated or serum protein-free skim milk at pH values in the range 6.1-7.0. HP treatment at 600MPa considerably increased the heat stability of concentrated skim milk at pH values >6.7. The ethanol stability of raw skim milk was reduced by HP treatment,...
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