Bio-thermodynamic method for evaluation of structure formation of the milk-protein coagulum


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Abstract

The capillary method has been worked out intended for studying of elastic properties of milk protein curd that allows evaluate if the curd is ready for cutting. The methodology for calculating thermodynamic parameters of the curd structure formation is given.

References

  1. Измайлова В.Н., Ребиндер П.А. Структурообразование в белковых системах. - М.: Наука, 1974.
  2. Пригожин И., Гленсдорф П. Термодинамическая теория структуры, устойчивости и флуктуаций. - М.: УРСС, 2003.
  3. Ребиндер П.А. Поверхностные явления в дисперсных системах. Коллоидная химия. - М.: Наука, 1978.

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