Preparation of casein using carbon dioxide

The effects of pressure, temperature, residence time, and mass of skim milk on some characteristics of casein, prepared by precipitation with high pressure CO2, were examined in a batch reactor. For a 500-g milk sample, precipitation occurred at pressures > 2760 kPa and temperatures > 32 degre...

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Veröffentlicht in:	Journal of dairy science 1995-03, Vol.78 (3), p.506-514
Hauptverfasser:	Tomasula, P.M. (ARS, USDA, Eastern Regional Research Center, Philadelphia, PA.), Craig, J.C. Jr, Boswell, R.T, Cook, R.D, Kurantz, M.J, Maxwell, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Calcium - analysis CARBON DIOXIDE CASEIN CASEINA CASEINE Caseins - isolation & purification Chemical Precipitation Chromatography, High Pressure Liquid DAIRY EQUIPMENT DIOXIDO DE CARBONO DIOXYDE DE CARBONE Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration LAIT ECREME LECHE DESNATADA MATERIEL DE LAITERIE Milk - chemistry Milk and cheese industries. Ice creams Milk Proteins - isolation & purification Particle Size PRESION PRESSION PRESSURE SKIM MILK Temperature UTENSILIOS DE LECHERIA Whey Proteins
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