The effect of UHT and VAT thermal processing - 11th International ...

Figure 3: Electrophoretic patterns of whey proteins
of whole milk thermally processed by the UHT
system at 149°C temperature and 0 to 12 sec process
holding times.
Figure 5: Electrophoretic patterns of whey proteins
of whole milk thermally processed by the UHT
system at 132°C to 154°C temperatures and a
constant 0 sec process holding time
Figure 4: Electrophoretic patterns of whey proteins of
whole milk thermally processed by the VAT system at
82°C temperature and 0 to 40 min process holding
times.
Figure 6: Electrophoretic patterns of whey proteins of
whole milk thermally processed by the UHT system at
132°C to 154°C temperatures and a constant 12 sec
process holding time.