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Heat stability of concentrated milk ...

Dumpler, Joseph.

Heat stability of concentrated milk systemskinetics of the dissociation and aggregation in high heated concentrated milk systems /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Heat stability of concentrated milk systemsby Joseph Dumpler.
Reminder of title:	kinetics of the dissociation and aggregation in high heated concentrated milk systems /
Author:	Dumpler, Joseph.
Published:	Wiesbaden :Springer Fachmedien Wiesbaden :2018.
Description:	xxxvi, 201 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Concentrated milkEffect of heat on.
Online resource:	http://dx.doi.org/10.1007/978-3-658-19696-7
ISBN:	9783658196967$q(electronic bk.)

Heat stability of concentrated milk systemskinetics of the dissociation and aggregation in high heated concentrated milk systems /
Dumpler, Joseph.

Heat stability of concentrated milk systemskinetics of the dissociation and aggregation in high heated concentrated milk systems /[electronic resource] :by Joseph Dumpler. - Wiesbaden :Springer Fachmedien Wiesbaden :2018. - xxxvi, 201 p. :ill., digital ;24 cm.

Heat Stability of Concentrated Milk -- Heat-Induced Coagulation of Concentrated Milk Heated by Direct Steam Injection -- Dissociation and Coagulation of Caseins and Whey Proteins -- Modelling of Heat Stability and Heat-Induced Aggregation of Casein Micelles -- Mechanistic Aspects of Heat-Induced Coagulation.

In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying. Contents Heat Stability of Concentrated Milk Heat-Induced Coagulation of Concentrated Milk Heated by Direct Steam Injection Dissociation and Coagulation of Caseins and Whey Proteins Modelling of Heat Stability and Heat-Induced Aggregation of Casein Micelles Mechanistic Aspects of Heat-Induced Coagulation Target Groups Lecturers and students of dairy science and technology, food science and processing Practitioners and suppliers of processing equipment in the fields of dairying, food processing, food process engineering The Author During his PhD, Joseph Dumpler was employed as a scientific officer at the Chair Food and Bioprocess Engineering at the TUM School of Life Sciences Weihenstephan of the Technical University of Munich. His research was focused on the heat stability and heat treatment of concentrated milk by direct steam injection technology.

ISBN: 9783658196967$q(electronic bk.)

Standard No.: 10.1007/978-3-658-19696-7doiSubjects--Topical Terms:

801022
Concentrated milk
--Effect of heat on.

LC Class. No.: SF259

Dewey Class. No.: 637.142

Heat stability of concentrated milk systemskinetics of the dissociation and aggregation in high heated concentrated milk systems /
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300 $a xxxvi, 201 p. : $b ill., digital ; $c 24 cm.
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520 $a In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying. Contents Heat Stability of Concentrated Milk Heat-Induced Coagulation of Concentrated Milk Heated by Direct Steam Injection Dissociation and Coagulation of Caseins and Whey Proteins Modelling of Heat Stability and Heat-Induced Aggregation of Casein Micelles Mechanistic Aspects of Heat-Induced Coagulation Target Groups Lecturers and students of dairy science and technology, food science and processing Practitioners and suppliers of processing equipment in the fields of dairying, food processing, food process engineering The Author During his PhD, Joseph Dumpler was employed as a scientific officer at the Chair Food and Bioprocess Engineering at the TUM School of Life Sciences Weihenstephan of the Technical University of Munich. His research was focused on the heat stability and heat treatment of concentrated milk by direct steam injection technology.
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