Solvation of Casein in Bovine Milk

Nonsolvent water measured by cryoscopy forms the lower limit of the solvation water measured by ultracentrifugation. Variations of the solvation of casein in bovine milk under the influence of various factors including concentration, pH, calcium ions, and heat have been determined.

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Bibliographic Details
Published in:Journal of dairy science 1975-03, Vol.58 (3), p.293-300
Main Authors: De La Fuente, B. Tarodo, Alais, C.
Format: Article
Language:English
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Summary:Nonsolvent water measured by cryoscopy forms the lower limit of the solvation water measured by ultracentrifugation. Variations of the solvation of casein in bovine milk under the influence of various factors including concentration, pH, calcium ions, and heat have been determined.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(75)84563-2