𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Subject: ‘Skim milk’ Technology of skimmed milk evaporation

✍ Scribed by R. M. GRAY


Book ID
115268917
Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
557 KB
Volume
34
Category
Article
ISSN
1364-727X

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Skim milk was acidified slowly using glucono-delta-lactone and HCl. On lowering the pH the steric stabilization of the casein micelles diminishes and as a result the micelles exhibit attractive interactions. These interactions can be quantitatively described using an adhesive hard sphere (AHS) model