Omar M M, Smietana Z
Nahrung. 1987;31(4):291-5. doi: 10.1002/food.19870310407.
Properties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved. The elution profile of the protein fractions on a Sephadex G-100 column differed according to the forward preheating of the raw milk and the addition of calcium chloride.
在干燥过程之前向原料乳中添加氯化钙时，奶粉的性质得到了改善。奶粉的溶解度、润湿性、未变性乳清蛋白和蛋白质保留指数增加，并且复原性得到改善。根据原料乳的预加热和氯化钙的添加情况，蛋白质组分在Sephadex G - 100柱上的洗脱图谱有所不同。
