Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/174570
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Montilla, Antonia | - |
dc.contributor.author | Calvo, Marta | - |
dc.date.accessioned | 2019-01-23T08:42:01Z | - |
dc.date.available | 2019-01-23T08:42:01Z | - |
dc.date.issued | 1997 | - |
dc.identifier | doi: 10.1021/jf960667y | - |
dc.identifier | issn: 0021-8561 | - |
dc.identifier | e-issn: 1520-5118 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry 45(3): 931-934 (1997) | - |
dc.identifier.uri | http://hdl.handle.net/10261/174570 | - |
dc.description.abstract | Goat's milk stability during heat treatments is lower than that of cow's milk. We have studied the influence of two factors, pH and phosphates addition, on goat's milk protein denaturation, final pH, and stability of samples submitted to direct or indirect UHT (ultrahigh treatment). Samples at pH 6.7 heated at 140 °C and samples at pH 6.9 or higher and heated at 145 °C using the direct UHT method coagulated. Significant differences in α-lactalbumin and β-lactoglobulin denaturation were found between milk samples adjusted to different pHs and submitted to different temperatures. No coagulation was found in samples with added phosphates. Significant differences in whey protein denaturation where found on milk samples with 0.3 or 0.5 g/L phosphates, and a significant increase in α-lactalbumin denaturation was found between the different temperatures assayed. Our results show that the changes in the pH or the addition of phosphates had little effect in the whey protein denaturation, but it affected the heat stability of goat's milk. Samples heated at 135-150 °C using a UHT indirect method showed, in general, a higher stability for the milk samples with added phosphates than those adjusted to alkaline pH. | - |
dc.publisher | American Chemical Society | - |
dc.rights | closedAccess | - |
dc.subject | Phosphates | - |
dc.subject | Goat’s milk | - |
dc.subject | Heat stability | - |
dc.subject | pH | - |
dc.title | Goat's milk stability during heat treatment: Effect of pH and phosphates | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1021/jf960667y | - |
dc.date.updated | 2019-01-23T08:42:01Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.relation.csic | Sí | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
Aparece en las colecciones: | (IFI) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
37
checked on 22-abr-2024
WEB OF SCIENCETM
Citations
33
checked on 27-feb-2024
Page view(s)
313
checked on 24-abr-2024
Download(s)
107
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.