Effects of milk heat treatment on casein micellessize
- Authors: Tihomirova N.A1, Alenichev M.K1, Jovannik I.E1
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- Issue: No 4 (2018)
- Pages: 52-53
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329223
- ID: 329223
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Abstract
Sizes of casein micelles in the experimental samples prepared from pasteurized liquid milk andreconstituted milk have been determined by themethod of the dynamic light diffusion. The sizeof milk proteins increased with increasing theshare of reconstituted whole milk and slightlychanged with increase of the skim reconstitutedmilk share.
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References
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