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Ethanol stability

, : Ethanol stability. Advanced dairy chemistry 1: Proteins (Ed. 2): 657-689

This subject is reviewed under the following headings: alcohol-stability test (historical introduction, ethanol stability/pH profile, factors affecting profile parameter values, lactational and compositional effects, factors relevant to the mechanism of alcohol destabilization, effects of processing milk, and ethanol stability and heat stability); ethanol stability and casein micelle structure (casein micelle stability, ethanol addition and steric stabilization of casein micelles, micellar core radius and its consequences, and implications for structural models of the casein micelle); mechanism for alcohol destabilization of milk protein; and practical applications (cream liqueurs).

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Related references

Xu, Q.; Nakajima, M.; Nabetani, H.; Iwamoto, S.; Liu, X., 2001: The effects of ethanol content and emulsifying agent concentration on the stability of vegetable oil-ethanol emulsions. In vegetable oil-ethanol emulsions ethanol is the polar phase and vegetable oil is the nonpolar phase. The primary advantage of vegetable oil-ethanol emulsions over conventional water-oil emulsions is that they enable the incorporation of water- a...

Horne, D.S.; Parker, T.G., 1981: Factors affecting the ethanol stability of bovine casein micelles. III. Substitution of ethanol by other organic solvents. Solvent stability, as defined by Horne & Parker [DSA 43, 3032], was determined in bulk skim milk samples with pH adjusted to 5.9-7.2 with NaOH or HCl. Ethanol stability/pH profile of the samples was sigmoidal, with low pH characterized by a min. e...

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Miura, Y., 2012: NMR studies on thermal stability of α-helix conformation of melittin in pure ethanol and ethanol-water mixture solvents. Thermal stability of the α-helix conformation of melittin in pure ethanol and ethanol-water mixture solvents has been investigated by using NMR spectroscopy. With increase in water concentration of the mixture solvents (from 0 wt% to ~71.5 wt...

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