The process of concentration of skimmed milk proteins as a result of the phase separation of the waterskimmed milk proteins-polysaccharide systems has been studied. The two-phase systems were obtained by mixing and laying-up skimmed milk and polysaccharide solutions. Used QS polysaccharides were pec
β¦ LIBER β¦
Prediction of Milk Protein Concentration from Elements of the Metabolizable Protein System
β Scribed by E. Smoler; A.J. Rook; J.D. Sutton; D.E. Beever
- Book ID
- 117978603
- Publisher
- American Dairy Science Association
- Year
- 1998
- Tongue
- English
- Weight
- 211 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0022-0302
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A thermodynamic compatibility of skimmed milk proteins and polysaccharides (high-methylated apple pectin, gum arabic and arabinogalactan) with various molecular characteristics in aqueous media has been studied. At a certain composition and pH values all the systems studied can be two-phase. one of