A PHENOMENOLOGICAL MODEL OF MILK COAGULATION

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...

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Bibliographic Details
Main Authors: Osintsev A.M., Gromov E.S., Braginsky V.I.
Format: Article
Language:English
Published: Kemerovo State University 2013-12-01
Series:Foods and Raw Materials
Subjects:
milk coagulation
sticky hard spheres
calcium caseinate
colloid calcium phosphate
ionized calcium
Online Access:http://jfrm.ru/?page=archive&jrn=1&article=2

Internet

http://jfrm.ru/?page=archive&jrn=1&article=2

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