Improving ultra high temperature processability of high protein beverages

Abstract

Ultra-high temperature (UHT) stability of ready to drink (RTD) high milk protein beverages is mainly governed by their protein concentration, the relative abundance of the type of milk proteins present in their formulation and heat induced interaction of milk proteins among themselves and other beverage ingredients. The present PhD project was focused on addressing these issues in order to viii Financial support This research was supported by an Australian Government Research Training Program Scholarship.