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Updated: Jul 18, 2025

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经过UHT处理的牛奶蛋白的稳定性:挑战和未来的前景

Alisson Borges de Souza1, Rodrigo Stephani2, Guilherme M Tavares1

  • 1Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.

Critical reviews in food science and nutrition
|August 26, 2023
PubMed
概括

超高温 (UHT) 处理稳定乳制品,但可以改变牛奶蛋白质. 本综述探讨使用合剂和多糖类来增强UHT乳制品中的蛋白质稳定性,满足消费者对高蛋白饮料的需求.

关键词:
牛奶蛋白质是牛奶中的蛋白质.超高温治疗方法 超高温治疗化剂是一种化剂.糖化糖化是什么?糖化糖化是什么?聚糖类是一种多糖类.

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