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Chapter 364

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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