The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification

International Dairy Journal

Volumn 15, Issue 11, 2005, Pages 1105-1112

  Dalgleish, Douglas G ^a   Verespej, Edita ^a   Alexander, Marcela ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acidification of milk; Casein micelles; Milk; Ultrasonic attenuation; Ultrasonic velocity

Indexed keywords

CALCIUM; CASEIN; DISSOCIATION; MICELLES; PH EFFECTS; ULTRAFILTRATION; ULTRASONICS;

CASEIN MICELLES; GLUCONO-Δ-LACTONE (GDL); MILK SERUM; SKIM MILK;

DAIRY PRODUCTS;

EID: 21744453791     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.11.016     Document Type: Article

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