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Osintsev A.M. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , olex1@mail.ru

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

Год 2013 Номер журнала 1 DOI 637.1:66.065.2
Аннотация 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.
Ключевые слова milk coagulation, sticky hard spheres, calcium caseinate, colloid calcium phosphate, ionized calcium
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи 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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