Farrag, A., v, N., EI-Dln, H. (2004). RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES. Journal of Food and Dairy Sciences, 29(4), 1917-1969. doi: 10.21608/jfds.2004.240074
A. Farrag; NadIa M. v; Hala M. F. EI-Dln. "RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES". Journal of Food and Dairy Sciences, 29, 4, 2004, 1917-1969. doi: 10.21608/jfds.2004.240074
Farrag, A., v, N., EI-Dln, H. (2004). 'RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES', Journal of Food and Dairy Sciences, 29(4), pp. 1917-1969. doi: 10.21608/jfds.2004.240074
Farrag, A., v, N., EI-Dln, H. RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES. Journal of Food and Dairy Sciences, 2004; 29(4): 1917-1969. doi: 10.21608/jfds.2004.240074
RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES
The sHeet of heat treatment and addiUon of v they protein concentrates (WPC) solution (3% protein) on the meological properties of acid skim milk gels was investigated. Milk samples were pasteurized, boiled and UHT treated. WPC was added to heated skim mitk at ratios of 0, 5. 10, 15, 20 and 2.5% vtv. G81 formation was followed using thrombelastograpll to determine the gelatlon lime (r) and curd firmness (K2<)). Coaxial viscometer was used to determine the changes in viscosity during a cldlficaUon. R esulls I ndlcatad t hat Increasing the addition of WPC reduced the gelation time (r) for both unheated and heated milk samples. The time required to get curd firmness was Increased with increaSing WPC added for unheated and pasteurized milk. Moroovef. gel IormatJon was lost in boiled and UHT milks The viscosity of acidIfied gels decreased with Increasing the added WPC. The viscosity of ~cid\ned boiled skim m~k showed decreased values and weak gel. UHT treated skim milk failed to form firm curd and Its viscosity was eHected slightly by acldtt1catlon.
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