2020
DOI: 10.1111/1750-3841.15397
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Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

Abstract: The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145°C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage formulations were: (i) reconstituted milk protein concentrate (RMPC-Choco) and (ii) RMPC and reconstituted whey protein concentrate (C:W-Choco). The UHT run times for samples prepared without κ-carrageenan were very short (9.5 ± 0.71 and 26.5 ± 2.12 min for RMPC-Choco-0 and C:… Show more

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Cited by 6 publications
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References 33 publications
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