Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey

Concentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (aw) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, st...

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Detalles Bibliográficos
Publicado: 1986
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n3_p826_DeKanterewicz
http://hdl.handle.net/20.500.12110/paper_00221147_v51_n3_p826_DeKanterewicz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v51_n3_p826_DeKanterewicz
record_format dspace
spelling paper:paper_00221147_v51_n3_p826_DeKanterewicz2023-06-08T14:46:08Z Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey Concentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (aw) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, stored at different temperatures, were studied. A zero order reaction kinetics was observed for color changes during browning of the concentrated whey; activation energy was found to be 26 Kcal/mole. The loss of available lysine amounted to 20–30% of the initial value after three months of storage at 30°C. Copyright © 1986, Wiley Blackwell. All rights reserved 1986 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n3_p826_DeKanterewicz http://hdl.handle.net/20.500.12110/paper_00221147_v51_n3_p826_DeKanterewicz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Concentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (aw) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, stored at different temperatures, were studied. A zero order reaction kinetics was observed for color changes during browning of the concentrated whey; activation energy was found to be 26 Kcal/mole. The loss of available lysine amounted to 20–30% of the initial value after three months of storage at 30°C. Copyright © 1986, Wiley Blackwell. All rights reserved
title Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
spellingShingle Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
title_short Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
title_full Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
title_fullStr Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
title_full_unstemmed Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
title_sort color changes and available lysine during storage of shelf‐stable concentrated cheese whey
publishDate 1986
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n3_p826_DeKanterewicz
http://hdl.handle.net/20.500.12110/paper_00221147_v51_n3_p826_DeKanterewicz
_version_ 1768543978109534208

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