Effect of carbon dioxide injection on protein interaction to reduce viscosity of high solids skim milk concentrates.

Authors

H. Dahiya, South Dakota State University
L. E. Metzger, South Dakota State University
H. A. Patel

Divisions

Research

Document Type

Abstract

Publication Date

2016

Journal

Journal of Dairy Science

Volume

99

Issue

E-Suppl. 1

Pages

248-249

Language

en

Keywords

skim milk concentrate, viscosity, CO2 injection

Recommended Citation

Dahiya, H.; Metzger, L. E.; and Patel, H. A., "Effect of carbon dioxide injection on protein interaction to reduce viscosity of high solids skim milk concentrates." (2016). Dairy Science Publication Database. 1503.
https://openprairie.sdstate.edu/dairy_pubdb/1503