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
Autores principales: De Kanterewicz, R.J., Chirife, J.
Formato: JOUR
Acceso en línea: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 todo:paper_00221147_v51_n3_p826_DeKanterewicz
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spelling todo:paper_00221147_v51_n3_p826_DeKanterewicz2023-10-03T14:26:54Z Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey De Kanterewicz, R.J. Chirife, J. 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 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
format JOUR
author De Kanterewicz, R.J.
Chirife, J.
spellingShingle De Kanterewicz, R.J.
Chirife, J.
Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
author_facet De Kanterewicz, R.J.
Chirife, J.
author_sort De Kanterewicz, R.J.
title 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
url http://hdl.handle.net/20.500.12110/paper_00221147_v51_n3_p826_DeKanterewicz
work_keys_str_mv AT dekanterewiczrj colorchangesandavailablelysineduringstorageofshelfstableconcentratedcheesewhey
AT chirifej colorchangesandavailablelysineduringstorageofshelfstableconcentratedcheesewhey
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