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Updated: Jun 20, 2025

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超过:工艺温度 (7°C和50°C) 对工艺性能和蛋白质饮料物理,化学和感官性能的影响

T Truong1, A J Hernandez1, D M Barbano2

  • 1Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research, Center, North Carolina State University, Raleigh, NC 27695.

Journal of dairy science
|July 21, 2024
PubMed
概括

脱脂牛奶的超过和透过有效地去除乳糖,产生一种平淡的,白色的,无乳糖的产品. 在50°C的加工速度比在7°C更快,因为流速更高.

关键词:
乳糖的去除 乳糖的去除牛奶矿物质 牛奶矿物质超过是一种超过.

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