nitrogen matter utilisation
Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter
Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Abstract:
For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. The pasteurised milk (80-85°C during 20 sec) was used as a probe.
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