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Zum Einfluss von pH und Waermebehandlung auf den Caseingehalt und das zeta-Potential in den Partikeln rekonstituierter Milch.

1997

Anema S.G. | Klostermeyer H.

AGROVOC Keywords
analytical methods casein caseina chemicophysical properties composition globale contenido proteico dairy industry heat treatment industria lechera leche desnatada leche reconstituida protein content proximate composition reconstituted milk skim milk technique analytique traitement thermique
Bibliographic information
Volume 52 ISSN 0026-3788
Pagination
v.217-223(4)
Other Subjects
Teneur en proteines; Tecnicas analiticas; Lait reconstitue; Propiedades fisico quimicas; Lait ecreme; Industrie laitiere; Composicion aproximada; Tratamiento termico; Propriete physicochimique; Caseine
Language
English
Note
4 ill.; 34 ref. Summaries (De, En).
Translated Title
English. The effect of pH and heat treatment on the kappa-casein content and the zeta-potential of the particles in reconstituted skim milk.
Type
Journal Article; Journal Part; Summary
Source
Milchwissenschaft (Germany). (1997). v. 52(4) p. 217-223.
Corporate Author
Forschungszentrum fuer Milch und Lebensmittel, Freising-Weihenstephan (Germany). Inst. fuer Chemie und Physik
Zagazig Univ., Moshtohor (Egypt). Faculty of Agriculture.
2012-11-15
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