Relation of Heat-induced Changes in Protein-salt Constituents to Astringency in Milk Systems

Abstract

Selected milk systems were heated at varying levels and subsequently examined for astringent flavor response, as well as by high speed centrifugation, Sephadex gel filtration, polyaerylamide gel electrophoresis, electron microscopy, and chemical analyses, to determine changes in the size, shape, and composition of protein-salt aggregate particles present.