✦ LIBER ✦

Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk

✍ Scribed by SKELTE G. ANEMA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

On how κ-casein affects the interactions

✍ Marion Morand; Fanny Guyomarc’h; Stéphane Pezennec; Marie-Hélène Famelart 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 645 KB

Formation and properties of the whey pro

✍ Laurence Donato; Fanny Guyomarc’h 📂 Article 📅 2009 🏛 Springer-Verlag 🌐 English ⚖ 483 KB

Effects of heat treatment and whey prote

✍ J.A. Lucey; P.A. Munro; H. Singh 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 423 KB