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Calcium induced skim.milk gelation during heating af affected by pH
Glykeria Koutina, Mette Christensen, Mette Bakman, Ulf Andersen,
Leif Horsfelt Skibsted
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Alfabetisk
Medicin og biovidenskab
Acids
15%
Calcium
63%
Calcium Carbonate
26%
Calcium Chloride
27%
Cheese
13%
Confocal Microscopy
19%
Dairy Products
13%
Dairying
16%
Gels
59%
Heating
99%
Hot Temperature
23%
Hydrochloric Acid
13%
Milk
86%
Milk Proteins
13%
Observation
7%
rennet
19%
Salts
9%
Sodium Hydroxide
15%
Temperature
14%
Yogurt
14%
Landbrug og biologi
acids
10%
calcium
58%
calcium chloride
20%
cheeses
8%
coagulum
13%
dairy industry
10%
dairy products
8%
gelation
100%
gels
44%
heat
51%
heat treatment
22%
hydrochloric acid
10%
lasers
8%
microscopy
8%
milk
61%
milk proteins
9%
rennet
11%
salts
6%
sampling
3%
skim milk
20%
sodium hydroxide
10%
storage modulus
10%
temperature
7%
yogurt
10%
Kemiske forbindelser
Acid
7%
Calcium Salt
13%
Calcium(0)
71%
Gel
44%
Heat Treatment
25%
Industry
7%
pH Value
38%
Protein
4%
Reduction
4%
Sodium Hydroxide
9%
Storage Modulus
10%
Time
7%