Milk protein concentrates (MPC) are becoming a preferred source of protein in ready-to-drink dairy beverages. Calcium-mediated aggregation of proteins during storage is one of the main reasons for the failure of these beverages. A recent study shows the possibility of improved heat stability usage of reduced levels of phosphate when calcium reduced MPC was used in enteral dairy beverage formulation. Click here to view a copy of the abstract for the study.
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