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Chapter 17

Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy

The acid gelation of milk has often been thought of as a classic case of the destabilization of a colloidal system to form a particulate gel. Skim milk is a dispersion of particles (casein micelles) that are essentially composed of proteins and protected by a surface ‘hairy’ layer of κ-casein.1 This...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
Special Publications