Thomas C France1, Francesca Bot2, Alan L Kelly1

  • 1School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland.

Journal of dairy science
|December 15, 2023
PubMed
概括

在4°C的温度下使用微过 (MF) 和透过 (DF) 处理脱脂牛奶会耗尽β-素 (β-CN),改变含量和粘度. 这种取决于温度的过程对潜在的成分应用影响了素微粒的功能.

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