Effects of urea, EDTA and pH on the disaggregation of casein micelles in heated concentrated whey-protein-free milk
Aoki, T.; Imamura, T.
Journal of the Agricultural Chemical Society of Japan 50(2): 99-104
1976
Accession: 000363433
To elucidate changes in casein micelles caused by heating concentrated milk, the effects of urea, EDTA and pH on the disaggregation of micelles in (i) heated concentrate whey-protein-free (WPF) milk and (ii) unheated concentrated WPF milk were examined.
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