FORMATION OF A FAT PROTEIN COMPLEX IN MILK BY HOMOGENIZATION

被引：33

作者：

FOX, KK

HOLSINGER, VH

CAHA, J

PALLANSCH, MJ

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1960年 / 43卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(60)90341-6

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1396 / 1406

页数：11

共 7 条

[1]

BRUNNER JR, 1953, FOOD RES, V18, P454

[2] NITROGEN FACTOR FOR THE CALCIUM CASEINATE-CALCIUM PHOSPHATE COMPLEX IN MILK [J].

FORD, TF ;

RAMSDELL, GA ;

LANDSMAN, SG ;

ALEXANDER, TG .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (11) :1395-1404

[3]

FORD TF, 1949, 12TH P INT DAIR C ST, V2, P17

[4] The effect of preheating on the dispersity of calcium caseinate in skim milk [J].

Nichols, JB ;

Bailey, ED ;

Holm, GE ;

Greenbank, GR ;

Deysher, EF .

JOURNAL OF PHYSICAL CHEMISTRY, 1931, 35 (05) :1303-1307

[5]

Palmer Leroy S., 1944, JOUR DAIRY SCI, V27, P471, DOI 10.3168/jds.S0022-0302(44)92624-X

[6] DRY WHOLE MILK .1. A NEW PHYSICAL FORM [J].

SINNAMON, HI ;

ACETO, NC ;

ESKEW, RK ;

SCHOPPET, EF .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (09) :1036-1045

[7]

1945, OFFICIAL METHODS ANA

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