Abstract
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing
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APA
Venkatachalam, N., McMahon, D. J., & Savello, P. A. (1993). Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk. Journal of Dairy Science, 76(7), 1882–1894. https://doi.org/10.3168/jds.S0022-0302(93)77521-9
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