Influence of milk pre-heating conditions on casein–whey protein interactions and skim milk concentrate viscosity.

Authors

S. G. Sutariya, South Dakota State University
T. Huppertz, South Dakota State University
H. A. Patel

Divisions

Research

Document Type

Article

Publication Date

2017

Journal

International Dairy Journal

Volume

69

Pages

19-22

Language

en

Recommended Citation

Sutariya, S. G.; Huppertz, T.; and Patel, H. A., "Influence of milk pre-heating conditions on casein–whey protein interactions and skim milk concentrate viscosity." (2017). Dairy Science Publication Database. 1578.
https://openprairie.sdstate.edu/dairy_pubdb/1578