A PHENOMENOLOGICAL MODEL OF MILK COAGULATION

Foods and Raw Materials. 2013;1(1):11-18 DOI 10.12737/1512

 

Journal Homepage

Journal Title: Foods and Raw Materials

ISSN: 2308-4057 (Print); 2310-9599 (Online)

Publisher: Kemerovo State University

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: English

Full-text formats available: PDF

 

AUTHORS

Osintsev A.M. (Kemerovo Institute of Food Science and Technology)
Gromov E.S. (Kemerovo Institute of Food Science and Technology)
Braginsky V.I. (Kemerovo Institute of Food Science and Technology)

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 24 weeks

 

Abstract | Full Text

A model of additional stabilization for the milk colloid system by means of the micelle electric charge arising owing to dissociation of micellar calcium caseinate is offered. The model allows comprehending the unique role of calcium in milk clotting and describing some features of coagulation temperature dependence, as well as explaining the nature of rennet, acid, heat-acid and heat-calcium coagulation within uniform concepts.