𝔖 Bobbio Scriptorium
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Fractionation of milk proteins

✍ Scribed by DONNELLY, WILLIAM J. ;MEHRA, RAJ K.


Book ID
125543949
Publisher
Portland Press
Year
1990
Tongue
English
Weight
362 KB
Volume
18
Category
Article
ISSN
0300-5127

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Properties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved. The elution profile of the