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- W33132260 abstract "Water in dairy products is a nonnutrient component, which, however, is the principal responsible determinant of important physicochemical properties and stability of dairy foods. Water, for example, is the main solvent of water-soluble components, such as lactose, proteins, and minerals, as well as water-soluble vitamins. Moreover, water has a crucial role in defining the physicochemical properties of dairy products, including viscosity, emulsion structure, and thermal properties, and it contributes to most processing requirements in the manufacture of dairy products. In addition, water has a key role in controlling microbial growth, product shelf life, palatability, and overall quality. One important property of water is its equilibrium relative vapor pressure or water activity. Water activity is a useful measure of water availability for the growth of various microorganisms and physicochemical stability of low-moisture dairy products. Water is also a plasticizer and it may control changes in the physical state, molecular mobility, and shelf life of low-moisture and frozen dairy products." @default.
- W33132260 created "2016-06-24" @default.
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- W33132260 date "2011-01-01" @default.
- W33132260 modified "2023-09-26" @default.
- W33132260 title "WATER IN DAIRY PRODUCTS | Water in Dairy Products: Significance" @default.
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- W33132260 doi "https://doi.org/10.1016/b978-0-12-374407-4.00492-1" @default.
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