WO2018002140A1 - Poudre de lait et son procédé de préparation et d'utilisation - Google Patents

Poudre de lait et son procédé de préparation et d'utilisation Download PDF

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Publication number
WO2018002140A1
WO2018002140A1 PCT/EP2017/065997 EP2017065997W WO2018002140A1 WO 2018002140 A1 WO2018002140 A1 WO 2018002140A1 EP 2017065997 W EP2017065997 W EP 2017065997W WO 2018002140 A1 WO2018002140 A1 WO 2018002140A1
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WO
WIPO (PCT)
Prior art keywords
milk
milk powder
powder
process according
total solids
Prior art date
Application number
PCT/EP2017/065997
Other languages
English (en)
Inventor
Yun Ting Sherrilyn NG
Stefan Haas
Madansinh Nathusinh Vaghela
Christophe Joseph Etienne Schmitt
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Publication of WO2018002140A1 publication Critical patent/WO2018002140A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/14—Concentration, evaporation or drying combined with other treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/207—Co-precipitates of casein and lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to dairy products.
  • the invention is concerned with milk powder compositions comprising a protein complex which contributes to the improvement of creaminess, mouthfeel and texture, in particular of products based on lower and no fat formulations.
  • a method of producing such milk powder products and the products obtainable from the method are also part of the present invention.
  • Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk - color, flavor, solubility, nutritional value.
  • Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water.
  • this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder.
  • Powdered milk is usually made by spray drying non-fat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in a n eva porator to approximately 50% milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.
  • Spray-draying of a milk composition is described, for instance, in US 5,350,590.
  • Mouthfeel and creaminess as well as lower or reduced fat are key drivers of consumer liking for dairy products such as coffee mixes or coffee enhancers as well as a high number of other products.
  • the objective of the present invention is to use all-natural formulation or ideally by the product matrix itself, instead of adding ingredients to the product, particularly in low and no fat products.
  • thickeners e.g. hydrocolloids, starches
  • EP0333288 relates to spray dried milk powder product and process for its preparation. It was found that a spray dried whole-milk powder with a coarser fat dispersion can be prepared by causing the spraying to be effected in such conditions that a considerable portion of the fat in the pre-concentrated milk product to be dried is in the solid state.
  • EP1127494 relates to a process for the preparation of fat-containing milk powder.
  • US6541056 relates to a malted beverage powder and a process for preparing it, in which liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture having a moisture content of about 20% or less. The wet mixture is vacuum dried to provide a dry cake which is comminuted to a base powder. The base powder is then dry mixed with a further portion of dry malted beverage ingredients.
  • the malted beverage powder so obtained has a substantially homogeneous colour and characteristics such as flavour and texture similar to those of conventionally-prepared malted beverage powder.
  • GB 345,302 relates to improvements in drying apparatus, in particular for drying milk, so that the resulting powdered milk may be kept without deterioration for a considerable period.
  • Milk may be dried on band conveyors arranged within a vacuum chamber, where each of the ban conveyors passes over a series of hot plates. Then, the solid milk is ground still under vacuum.
  • Taterka and Castillo (2015) "The effect of whey protein denaturation on light backscatter and particle size of the casein micelle as a function of pH and heat-treatment temperature" Int. Dairy J. 48:53-59, disclose several pH and heat treatments of reconstituted skim milk.
  • an embodiment of the invention proposes a process for preparing a milk powder, said process comprising the steps of:
  • Another embodiment of the invention is a milk powder comprising caseins and whey protein wherein the powder upon reconstitution in an aqueous medium comprises caseins and whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 ⁇ as measured by laser diffraction, wherein the milk powder is obtainable by a process as mentioned above.
  • Another embodiment of the invention is the use of the milk powder for producing a powdered growing-up milk, a powdered culinary sauce, a powdered coffee mix, a powdered coffee or tea creamer, or a powdered cocoa-malt beverage
  • Figure 1 shows light microscopy images of milk powders reconstituted in water.
  • A Reference milk powder (see example 1).
  • B sample 1 of the present invention (see example 1).
  • C sample 2 of the present invention (see example 1). Scale bars are 50 microns.
  • Figure 2 shows particle size distributions of vacuum dried powders according to reference (A) and samples of the present invention (B and C) as explained in Example 2.
  • Figure 3 shows pictures to illustrate the consistency of wet mixtures obtained by mixing skim milk powder with water, at various total solids contents.
  • Figure 4 shows a bar diagram comparing Sa mple 1 and the Reference of Exampole 1.
  • an embodiment of the invention relates to a milk powder comprising caseins and whey protein wherein the powder upon reconstitution in an aqueous medium comprises caseins and whey protein/fat aggregates having a mean diameter value
  • particles having mean diameter value Dv50 refers to protein network comprising casein micelles and whey proteins either present in aggregates.
  • the mean diameter value Dv50 of the milk powder of the present invention ranges from 1 ⁇ - 120 ⁇ .
  • the mean diameter Dv50 ranges from 50 ⁇ to 100 ⁇ .
  • the method for measuring the mean diameter Dv50 is explained in Example 2.
  • the term "upon reconstitution in an aqueous medium” refers to reconstituting the milk powder into a liquid such as water.
  • the liquid may be milk.
  • Such a process is carried out typically at room temperature and may involve stirring means.
  • the process may be carried out at elevated temperature, e.g. 85°C for a hot beverage preparation.
  • These protein aggregates form a network that is suspected of binding water and entrapping fat globules (in case of presence of fat) and increases mix viscosity to create a uniquely smooth, creamy texture that mimics the presence of higher fat levels.
  • the vacuum-dried milk composition does not include any thickeners and/or stabilisers.
  • thickeners include hydrocolloids, e.g. xanthan gum, carrageenans, guar gum, locust bean gum or pectins as well as food grade starches or maltodextrins.
  • the milk powder of the present invention is used in producing a powdered growing-up milk, a powdered culinary sauce, a powdered coffee mix, a powdered coffee or tea creamer, or a powdered cocoa-malt beverage.
  • the milk power may be prepared from skim milk, semi-skim milk or full fat milk.
  • the milk powder may be lactose-free.
  • the milk powder is prepared from milk concentrate having a total solids content of about 50 to 65%.
  • the milk powder is prepared from a wet mixture which is obtained by mixing a standard milk powder with water, to provide a mixture having a total solids content of about 50-65%.
  • standard milk powder refers to a milk powder which was manufactured from milk without pH adjustment during manufacturing. For instance, it may be a commercial spray-dried milk powder.
  • the milk used in the manufacture of standard milk powder may be raw or standardised milk.
  • lactose is removed from the milk by conventiona l methods.
  • the milk is homogenised before spray-drying.
  • the present invention also relates to a process for preparing a milk powder comprising the steps of:
  • the milk concentrate may be prepared by mixing milk powder to provide a wet mixture having a total solids content of about 50-65%. Accordingly, in an embodiment, the present invention relates to a process for preparing a milk powder comprising the steps of:
  • the milk powder is selected from skim milk powder, semi-skim milk powder and full fat milk powder.
  • Figure 3 shows the consistency of wet mixtures obtained by mixing skim milk powder in water, at several total solid contents.
  • the consistency of the wet mixture on Figure 3a is too liquid. Vacuum drying it is very difficult.
  • the consistency of the wet mixture on Figure 3d is too dry or doughy. It is not possible to distribute it on the belt of a vacuum belt dryer.
  • the ideal consistency is illustrated on Figures 3b and 3c, where the wet mixture is pasty or a thick liquid. In this case, it is rather easy to distribute the wet mixture on the belt of a vacuum belt dryer, and to dry it.
  • the target total solids content of the wet mixtures depends on the fat content of the milk powder. For instance, when the milk powder is skim milk powder, the target total solids content of the wet mixture ranges from 55 to 60%, as shown on Figure 3. When the milk powder is full fat milk powder, the target total solids content of the wet mixture rather ranges from 60 to 65% in order to reach the desired consistency.
  • the pH of the milk concentrate, or of the wet mixture is adjusted to 5.9 to 6.5. Preferably, it is adjusted to a pH of 6.0 to 6.4, or preferably to a pH of 6.0 to 6.3. This may be performed by adding a food-grade alkali or a food grade acid, depending on the starting point. For instance, the pH of the wet mixture is adjusted using a food-grade alkali, such as NaOH.
  • the process is performed in a continuous manner, especially between steps (b) and (c).
  • lactose may crystallise in the wet mixture, if a too long time elapses between steps (b) and (c).
  • lactose-free milk is used.
  • continuous shall mean that the manufacturing set-up is such that lactose crystallisation does not occur significantly between steps (b) and (c) of the process, i.e. if lactose crystallisation occurs, it does not hinder the usual operation of the vacuum belt drier.
  • the drying of the milk concentrate, or of the wet mixture is carried out in a vacuum band drier which is able to handle extremely viscous mixtures.
  • Vacuum band driers are particularly preferred.
  • Conventional vacuum band driers are particularly suitable.
  • Using a vacuum drier the mixture is dried to a cake.
  • Typical vacuum drying conditions may be used, for example, temperatures ranging from about 120°C to about 160°C and pressures ranging from about 0 bar to about 100 mbar, preferably from about 20 mbar to about 50 mbar.
  • the residence time in the vacuum belt drier ranges from 20 to 60 minutes, depending on the water content of the milk concentrate or the wet mixture, on the temperature in the vacuum belt drier, and on the pressure. For instance, when the vacuum belt drier is operated at about 130°C at a pressure of about 25 mbar, the residence time of a wet mixture comprising 55% total solids is about 45 minutes. Also for instance, a wet mixture comprising 65% total solids may be dried in a vacuum belt drier in 25 minutes at about 155°C at a pressure of about 25 mbar.
  • the cake which is about to leave the vacuum drier may be cooled before leaving the drier. Alternatively it may be cooled after leaving the drier.
  • dry cake means that cake contains less than about 5% by weight of moisture, preferably less than about 4% by weight of moisture, and most preferably less than about 3% by weight of moisture.
  • the dry cake is then comminuted using one or more crushers or mills as necessary. Particles are sieved through a 250 micron sieve.
  • the powder obtained comprises less than about 5% by weight of moisture, preferably less than about 4% by weight of moisture, and most preferably less than about 3% by weight of moisture. I n particular, the process achieves a milk powder which, when reconstituted in aqueous medium results, in casein-whey protein aggregates having a mean diameter value Dv50 ranging from 1 - 120 ⁇ .
  • This reference represents a standard lactose free skimmed milk powder purchased from Valio Ltd. containing protein 45% and fat 1.5%. Process conditions are unknown.
  • Lactose-free skimmed milk powder (protein 45%; fat 1.5%) is reconstituted with water in a Stephan mixer to provide a milk concentration of 55% total solids.
  • the milk concentrate is adjusted to pH 6.2 using 32% NaOH.
  • the milk concentrate is transferred to a vacuum band drier which is operated at about
  • the vacuum band drier includes a cooling stage operated at 30°C.
  • the residence time in the vacuum belt drier is about 60 minutes.
  • the cake leaving the vacuum belt drier has a moisture content of a bout 5%.
  • the cake is then crushed and milled to a particle size of ⁇ 250 microns.
  • Lactose-free skimmed milk powder (protein 45%; fat 1.5%) is reconstituted with water in a Stephan mixer to provide a milk concentration of 55% total solids.
  • the pH of the milk concentrate is measured to be pH 6.
  • the milk concentrate is transferred to a vacuum band drier which is operated at about
  • the vacuum band drier includes a cooling stage operated at 30°C.
  • the residence time in the vacuum belt drier is about 45 minutes.
  • the cake leaving the vacuum belt drier has a moisture content of about 5%.
  • the cake is then crushed and milled to a particle size of ⁇ 250 microns.
  • Skimmed milk powder (protein 34%; fat 1.5%) may be reconstituted with water in a twin-screw mixer or a Stephan mixer to provide a milk concentration of 60% total solids.
  • the milk concentrate may then be adjusted to pH 6.2 using 32% NaOH.
  • the milk concentrate may be transferred continuously to a vacuum band drier which is operated at about 130°C, at about 25mbar.
  • the vacuum band drier includes a cooling stage operated at 30°C.
  • the residence time in the vacuum belt drier is about 45minutes.
  • the cake leaving the vacuum belt drier has a moisture content of about 5%.
  • the cake is then crushed and milled to a particle size of ⁇ 250 microns.
  • Full fat milk powder (protein 34%; fat 28%) may be reconstituted with water in a twin- screw mixer or a Stephan mixer to provide a milk concentration of 65% total solids.
  • the milk concentrate may then be adjusted to pH 6.5 using 32% NaOH.
  • the milk concentrate may be transferred continuously to a vacuum band drier which is operated at about 155°C, at about 25mbar.
  • the vacuum band drier includes a cooling stage operated at 30°C.
  • the residence time in the vacuum belt drier is about 25minutes.
  • the cake leaving the vacuum belt drier has a moisture content of about 5%.
  • the cake is then crushed and milled to a particle size of ⁇ 250 microns.
  • the reconstituted powders of the reference (A in Figure 1) and samples 1 (B in Figure 1) and 2 (C in Figure 1) of the invention have been investigated by light microscopy. Powdered samples were reconstituted before measurements. 87.5ml of distilled water was poured into a breaker. Using a magnetic stirrer, 12.5g of sample was dosed slowly into the beaker and mixed for 30 minutes at 350rpm.
  • Samples of the present invention shows controlled aggregate formation which is a microscopy signature of protein complex formation at molecular scale.
  • Measurement settings used are a refractive index of 1.46 for fat droplets and 1.33 for water at an absorption of 0.01. All samples were measured at an obscuration rate of 2.0-2.5%.
  • the measurement results are calculated in the Malvern software based on Mie theory.
  • FIG. 2 shows particle size distributions of vacuum dried powders according to reference (A) and samples of the present invention (B and C). It is clear that for the vacuum dried milk powders of the invention, the Dv50 was at least 1 micron.
  • Table 1 Dv50 (in microns) of reconstituted powders as determined by laser diffraction.
  • the milk powders of the present invention were compared to the above reference and were characterized using an AR 2000 ex Rheometer (TA instruments), coupled with a temperature control Thermocube chiller, regulating to 25 ⁇ 0.1°C.
  • the measuring geometry was a cup and bob system, at a measuring gap of 5920 ⁇ .
  • the flow curve was obtained by applying a controlled shear stress to a 12-15ml sample in order to cover a shear rate range between 0 to 100 1/s (controlled rate linear increase). From the flow curves, the shear viscosities corresponding to a shear rate of 100 1/s were determined. The viscosity ratio was calculated and reported in Table 2.
  • Table 2 Rheological properties determined at 25°C for VBD-dried powders reconstituted at 13% total solids.
  • sample 1 increases the viscosity of the reconstituted milk product. This will bring more mouthfeel and coating to the product with a protein level similar to that of non-treated milk.
  • Sample preparation for 600ml final beverage was 90g powder, filled up to 600ml water.
  • the serving temperature was 50°C.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de préparation d'une poudre de lait présentant une sensation en bouche améliorée. Le procédé comprend les étapes consistant : a) à fournir un concentré de lait possédant une teneur totale en solides d'environ 50 à 65 % à une température inférieure à 25 °C ; (b) à ajuster le pH à 5,9 et 6,5 ; (c) à sécher sous vide le concentré de lait pour obtenir un gâteau sec ; (d) à refroidir le gâteau sec ; et (e) à broyer le gâteau sec en une poudre. L'invention concerne également une poudre de lait et son utilisation.
PCT/EP2017/065997 2016-06-28 2017-06-28 Poudre de lait et son procédé de préparation et d'utilisation WO2018002140A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16176579 2016-06-28
EP16176579.7 2016-06-28

Publications (1)

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WO2018002140A1 true WO2018002140A1 (fr) 2018-01-04

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB345302A (en) 1929-12-20 1931-03-20 George William Riley Improvements in drying apparatus
EP0333288A1 (fr) 1988-03-15 1989-09-20 Verenigde Coöperatieve Melkindustrie Coberco B.A. Produit de lait en poudre séché par atomisation et procédé pour sa préparation
US5350590A (en) 1992-12-15 1994-09-27 Beatreme Foods Inc. Protein fat replacer and method of manufacture thereof
EP1127494A1 (fr) 2000-02-22 2001-08-29 Société des Produits Nestlé S.A. Procédé de préparation de lait en poudre
US6541056B1 (en) 1999-07-10 2003-04-01 Nestec S.A. Malted beverage powder and process

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB345302A (en) 1929-12-20 1931-03-20 George William Riley Improvements in drying apparatus
EP0333288A1 (fr) 1988-03-15 1989-09-20 Verenigde Coöperatieve Melkindustrie Coberco B.A. Produit de lait en poudre séché par atomisation et procédé pour sa préparation
US5350590A (en) 1992-12-15 1994-09-27 Beatreme Foods Inc. Protein fat replacer and method of manufacture thereof
US6541056B1 (en) 1999-07-10 2003-04-01 Nestec S.A. Malted beverage powder and process
EP1127494A1 (fr) 2000-02-22 2001-08-29 Société des Produits Nestlé S.A. Procédé de préparation de lait en poudre

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
F. GUYOMARC'H: "Le Lait", vol. 86, 2006, article "Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep i", pages: 1 - 20
FANNY GUYOMARC'H: "Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review", DAIRY SCIENCE AND TECHNOLOGY (LE LAIT), vol. 86, no. 1, 1 February 2006 (2006-02-01), PARIS, FR, pages 1 - 20, XP055268525, ISSN: 0023-7302, DOI: 10.1051/lait:2005046 *
TATERKA HEATHER ET AL: "The effect of whey protein denaturation on light backscatter and particle size of the casein micelle as a function of pH and heat-treatment temperature", INTERNATIONAL DAIRY JOURNAL, vol. 48, 10 February 2015 (2015-02-10), pages 53 - 59, XP029170279, ISSN: 0958-6946, DOI: 10.1016/J.IDAIRYJ.2015.01.017 *
TATERKA; CASTILLO: "The effect of whey protein denaturation on light backscatter and particle size of the casein micelle as a function of pH and heat-treatment temperature", INT. DAIRY J., vol. 48, 2015, pages 53 - 59, XP029170279, DOI: doi:10.1016/j.idairyj.2015.01.017

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