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A method for evaluating the solubility characteristics of casein

A method for evaluating the solubility characteristics of casein

XXI International Dairy Congress Vol 1, Book 2: 413-414

Sodium carbonate solution and water are added to casein to give a 5% solution at pH 9.0-9.5, which is heated at 60 deg C for 45 min with occasional swirling. The solution is centrifuged while hot at 700 gn for 10 min, the supernatant decanted and insoluble material respun. Sediment vol. is a measure of insolubility.

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Accession: 001038380

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