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Recent advances in the physical chemistry of milk proteins



Recent advances in the physical chemistry of milk proteins



XX International Dairy Congress, Conferences (74ST): 17



A brief discussion of the individual caseins and their behaviour is followed by a review of the properties of micellar casein systems, e.g. theories of micelle assembly, properties of natural micelles, production in vitro of synthetic micelles and their relationship to natural ones, behaviour of micelles during milk processing, and their relation to milk serum constituents.

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