ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Феноменологическая модель коагуляции молока

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.
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Как цитировать?
Феноменологическая модель коагуляции молока. Foods and Raw Materials, 2013, vol. 1, no. 1, pp. 11-18
Кемеровский государственный университет
2308-4057 (Print) /
2310-9599 (Online)
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