Effects of homogenization pressure and selected additives on the physico-chemical properties of retort sterilized dairy beverages /

A beverage with 11% milk solids-nonfat, 3% milk fat, and 8% sucrose was made from skim milk, cream, nonfat dry milk, and sugar. In phase I, [k]-carrageenan ([k]-CGN), [l]-carrageenan ([l]-CGN), or locust bean gum (LBG) was added at 0 or 0.05%, and sodium citrate (SC), sodium tripolyphosphate (STPP),...

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Bibliographic Details

Main Author:	Lin, Chun-An, 1960-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2002.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=765073311&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD