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Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages. |
| 개인저자 | Pandalaneni, Karthik. |
| 단체저자명 | Kansas State University. Food Science Program. |
| 발행사항 | [S.l.]: Kansas State University., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 203 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-11B(E). Dissertation Abstract International |
| ISBN | 9780438123649 |
| 학위논문주기 | Thesis (Ph.D.)--Kansas State University, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-11(E), Section: B.
Adviser: Jayendra Amamcharla. |
| 요약 | Lactose is commercially produced from whey, whey permeate, or milk permeate as alpha-lactose monohydrate in crystalline form. Focused Beam Reflectance Measurement (FBRM) as a potential tool for in situ monitoring of lactose crystallization at co |
| 요약 | In chapters 5 and 6, calcium-reduced milk protein concentrates (MPCs) were used as an ingredient to improve the stability of high-protein dairy beverages. Heat stability increased significantly (P>0.05) in 8% protein solutions made from 20% calc |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
