EFFECT OF PROTEOLYSIS IN MILK ON FOULING IN HEAT-EXCHANGERS

被引：0
|
作者：
JEURNINK, TJM
机构：
来源：
NETHERLANDS MILK AND DAIRY JOURNAL | 1991年 / 45卷 / 01期
关键词：
FOULING; HEAT EXCHANGERS; MILK; PROTEOLYSIS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Aged milk causes more fouling in a heat exchanger than fresh milk. Experiments with skim milk showed that the action of proteolytic enzymes, produced by psychrotrophic bacteria, is responsible for the increase in deposit. This rise is due to additional protein deposition. A mechanism based on decreased heat stability of casein micelles is proposed.
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页码：23 / 32
页数：10
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