Relationship between molecular hysteresis and stability of some aggregation systems of casein
Egyptian Journal of Food Science. 1991; 19 (1-2): 1-7
in English
| IMEMR
| ID: emr-119899
ABSTRACT
The stability of casein aggregate was studied using the tensiometric and spectrophotometric titrations. An addition of skim milk powder to fresh milk at three different levels [5, 10 and 15%], both of para- and acid casein, resulted in an increase in the hysteresis area. The maximum addition percentage of skim milk powder sufficient to produce a favorable cured was 15%. Buffalo's and cow's casein micelles in form of para-and acid casein, behave the same upon hysteretic titrations. The width of hysteresis of casein from skim milk powder was greater than that from unheated fresh milk
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Molecular Structure
Language:
English
Journal:
Egypt. J. Food Sci.
Year:
1991
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