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Some features of the heat stability of (concentrated) milk. IV. The effect of the alpha s2-caseins on the heat stability



Some features of the heat stability of (concentrated) milk. IV. The effect of the alpha s2-caseins on the heat stability



Netherlands Milk and Dairy Journal 32(3/4): 255-257



Fresh bulk skim milk was enriched with kappa - and alpha s2-caseins and stirred for 18 h at 4 deg C; coagulation time (CT)/pH curves were determined. 0.15% kappa -casein increased heat stability on the acid side of max. heat stability, and 0.30% kappa -casein completely eliminated the dip in the CT/pH curve.

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Accession: 000750058

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