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Osintsev A.M. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia ,

Gromov E.S. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Braginsky V.I. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Year 2013 Issue 1 DOI 637.1:66.065.2
Annotation A model of additional stabilization for the milk colloid system by means of the micelle electric charge arising owing to dissociation of micellar calcium caseinate is offered. The model allows comprehending the unique role of calcium in milk clotting and describing some features of coagulation temperature dependence, as well as explaining the nature of rennet, acid, heat-acid and heat-calcium coagulation within uniform concepts.
Keywords milk coagulation, sticky hard spheres, calcium caseinate, colloid calcium phosphate, ionized calcium
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Osintsev A.M. A PHENOMENOLOGICAL MODEL OF MILK COAGULATION / Osintsev A.M., Gromov E.S., Braginsky V.I. // Food and Raw Materials. - 2013. - №1. - С. 11-18
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