Physical and Chemical Properties of the Fat Globule Adsorption “Membrane.” II. Nature and Origin of Surface Active Materials Involved in Curd Tension Reduction and Prevention of Rennet Clot of Cow's Milk by “membranes” from Natural and Synthetic Creams
Open Access
- 1 September 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (9), 861-871
- https://doi.org/10.3168/jds.s0022-0302(40)95571-0
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- THE DENATURATION AND HYDRATION OF PROTEINSPublished by Elsevier ,1937
- The Effect of the Adsorption “Membrane” around the Fat Globules on the Curd Tension of Cow's MilkJournal of Dairy Science, 1936
- The Influence of Denaturation on the Spreading of Proteins on a Water SurfaceThe Journal of Physical Chemistry, 1936
- Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. IV. Factors Influencing the Composition of the Adsorption “Membrane”Journal of Dairy Science, 1935
- Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. II. The Isolation and Identification of Adsorbed SubstancesJournal of Dairy Science, 1933