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Cross-linking of caseins by colloidal calcium phosphate in the presence of urea

✍ Scribed by Aoki, Takayoshi; Sakamoto, Hisayo; Kako, Yoshitaka

Book ID
122534990
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
406 KB
Volume
1
Category
Article
ISSN
0958-6946

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High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems
✍ Schrader, K. ;Buchheim, W. ;Morr, C. V. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 806 KB

Results of this study confirm that high temperature (118 degrees C/15 min) and high pressure (400 MPa/5 min) processing of skim milk, skim milk ultrafiltration and ultracentrifugation fractions, and model milk salt solutions cause dramatic shifts in their colloidal and soluble Ca phosphate equilibri