Serum protein and casein concentration: Effect on pH and freezing point of milk with added CO2

Journal of Dairy Science

Volumn 86, Issue 5, 2003, Pages 1590-1600

  Ma, Y ^a   Barbano, D M ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Carbon dioxide; Casein; Freezing point; pH; Serum protein

Indexed keywords

CARBON DIOXIDE; CASEIN; PLASMA PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FILTRATION; FOOD HANDLING; FREEZING; MILK; PH; TEMPERATURE; ULTRAFILTRATION;

ANIMALS; BLOOD PROTEINS; CARBON DIOXIDE; CASEINS; FILTRATION; FOOD TECHNOLOGY; FREEZING; HYDROGEN-ION CONCENTRATION; MILK; TEMPERATURE; ULTRAFILTRATION;

EID: 0042809767     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73744-8     Document Type: Article

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