Chemistry in the kitchen: milk and milk products I

Paul Ainsworth (Paul Ainsworth is a Senior Lecturer in the Department of Food and Consumer Technology, Manchester Metropolitan University, Manchester, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1996

Abstract

Investigates the factors determining the quality of milk and heat‐treated milk products. Discusses the composition and structure of milk with particular reference to proteins, fat and lactose with emphasis on emulsion stability, fat globules and the casein micelles. Describes the preservation of milk by heat treatment to produce pasteurized, sterilized, ultra heat‐treated milks, and the chemical and physical changes taking place during this processing.

Keywords

Citation

Ainsworth, P. (1996), "Chemistry in the kitchen: milk and milk products I", Nutrition & Food Science, Vol. 96 No. 2, pp. 27-30. https://doi.org/10.1108/00346659610108993

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Publisher

:

MCB UP Ltd

Copyright © 1996, MCB UP Limited

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