A PHENOMENOLOGICAL MODEL OF MILK COAGULATION
A model of additional stabilization for the milk colloid system by means of the micelle electric charge arising owing to dissociation of micellar calcium caseinate is offered. The model allows comprehending the unique role of calcium in milk clotting and describing some features of coagulation tempe...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Kemerovo State University
2013-12-01
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Series: | Foods and Raw Materials |
Subjects: | |
Online Access: | http://jfrm.ru/?page=archive&jrn=1&article=2 |