Heat stability of skim milk containing various levels of micellar calcium phosphate

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Ahmadi, Elaheh, Huppertz, Thom and Vasiljevic, Todor ORCID logoORCID: https://orcid.org/0000-0003-1395-7349 (2024) Heat stability of skim milk containing various levels of micellar calcium phosphate. International Dairy Journal, 153. ISSN 0958-6946

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/48319
DOI 10.1016/j.idairyj.2024.105900
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Current > FOR (2020) Classification > 3006 Food sciences
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Keywords thermal stability; casein; whey protein; milk pH; sterilized milk
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