Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin
In order to determine the effect of lipid concentration on the properties of k-casein stabilized emulsions, butteroil was added to solutions that contained 0.3% k-casein to achieve milk fat concentrations of 3, 10, and 20%. These mixtures were adjusted to pH 6.5 and heated to 65°C. They were then ho...
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| Format: | Others |
| Language: | en_US |
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Texas A&M University
2006
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| Online Access: | http://hdl.handle.net/1969.1/3323 |