Аннотация

Предложена модель дополнительной стабилизации коллоидной системы молока за счет возникновения электрического заряда мицелл при диссоциации мицеллярного казеината кальция. Модель позволяет понять уникальность роли кальция при свертывании молока, описать особенности температурной зависимости коагуляции, а также в рамках единых представлений объяснить природу сычужной, кислотной, термокислотной и термокальциевой коагуляции.

Ключевые слова

коагуляция молока, казеинат кальция, коллоидный фосфат кальция, ионизированный кальций

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