| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539587 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Evaporation of skim milk removes water from the serum in preference to the micelles. ⺠Soluble calcium and casein are shifted from the serum to the micellar phase. ⺠Casein micelles are immediately but incompletely rehydrated upon redilution. ⺠Upon rehydration calcium returns to the serum much more rapidly than the casein. ⺠Some large casein particles are formed during evaporation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dylan Z. Liu, David E. Dunstan, Gregory J.O. Martin,