Chemical Properties of Cryocasein
作者： T.W. MOON , I.C. PENG , D.A. LONERGAN
DOI: 10.1111/J.1365-2621.1988.TB07816.X
关键词:
摘要: Some chemical properties of cryocasein were examined and compared to those commercial casein caseinates. Cryocasein contained more ash lactose than Compared acid casein, had slightly less β-casein due the preparation procedures involving low temperature ultrafiltration. Retainment micellar structure was verified by electron microscopy permeation chromatography on CPG-10. An increase in aggregation miscelles observed during frozen storage (−8°C) diluted ultrafiltration retentate. Similar skim milk, this intact may be responsible for such as solvation stability towards addition ethanol Ca2+.
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