The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 7 Issue 4
- /
- Pages.345-352
- /
- 1994
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
Factors Affecting on Protein Stability of Mixed Cow and Soy Milk
콩우유와 우유 혼합유의 단백질 안정성에 미치는 영향인자
Abstract
High protein beverage of cow-soy milk was prepared by mixing the soymilk and commercial homogenized cow milk in the various ratios. Effect of heat treatment, pH and addition of calcium and sucrose was studied on the water-soluble nitrogen of cow-soy milk The heat-treated soymilk at 10