E-viri
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Huppertz, Thom; Kelly, Alan
Dairy industries international, 05/2005, Letnik: 70, Številka: 5Magazine Article
High pressure (HP) treatment is currently of great interest in food science and technology due to its ability to produce safe food products with the sensory characteristics of fresh unprocessed products, but having the shelflife of the thermally treated equivalent. Some of the major minerals or salts in milk, primarily calcium and phosphate, are distributed in a complex three-phase equilibrium, as depicted in figure 3 for calcium: i.e. in ionised or non-ionised form in the milk serum, as well as associated with the casein micelles in the micellar calcium phosphate Form.
