The colloidal phosphate of milk: III. Nature of its association with casein
- 1 June 1960
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 27 (3), 403-417
- https://doi.org/10.1017/s0022029900010487
Abstract
Summary: Removal of colloidal phosphate leads to changes in the propertics of milk of which the increased viscosity and greatly increased sensitivity to calcium salts, and the apparently diminished degree of mutual integration of the various casein fractions are the most striking. Re-introduction of colloidal phosphate restores incompletely and only in certain instances the original properties of the milk.These observations are interpreted as favouring the conception of chemical links between colloidal phosphate and casein in milk.This publication has 12 references indexed in Scilit:
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