Instant whole milk powder micelles - stability in instant coffee

Authors
McKinnon, IR Jackson, EK Fitzpatrick, L
Citation
Ir. Mckinnon et al., Instant whole milk powder micelles - stability in instant coffee, AUST J DAIR, 55(2), 2000, pp. 88-88
Citations number
3
Categorie Soggetti
Food Science/Nutrition
Journal title
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
ISSN journal
00049433 → ACNP
Volume
55
Issue
2
Year of publication
2000
Pages
88 - 88
Database
ISI
SICI code
0004-9433(200006)55:2<88:IWMPM->2.0.ZU;2-M
Abstract
Whole milk powder made from early or late season milk may form an unaccepta ble amount of residue when added to a hot (80 degrees C) solution of instan t coffee. The residue is a precipitate and not simply insoluble milk partic les (Teehan 1997). This paper is concerned with the characterisation of the precipitate and the relation between precipitate formation and the composi tion of the casein micelles.