Microstructural Changes in Casein Micelles during Acidification of Skim Milk
Pasteurized skim milk was acidified using glucono-δ-lactone (GDL) at 10, 20, 30, and 40°C or with 1.2% freeze-dried yogurt starter culture at 40°C. Milk coagulation was followed by measuring turbidity, curd firmness, particle size, and casein micelle microstructural changes using transmission electr...
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| Format: | Others |
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DigitalCommons@USU
1994
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| Online Access: | https://digitalcommons.usu.edu/etd/5408 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6463&context=etd |