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Carbonated Milk: Proteins
Author(s) -
CHANG M.K.,
ZHANG H.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb14314.x
Subject(s) - carbonation , chemistry , casein , micelle , food science , carbon dioxide , chromatography , viscosity , fraction (chemistry) , chemical engineering , organic chemistry , materials science , aqueous solution , composite material , engineering
Physicochemical properties of carbonated milk have been examined. Carbonated milk had higher viscosity and longer shelf‐life than non‐carbonated milk. The size of casein micelle particles in milk was reduced upon carbonation. Consequently, the amount of total casein in the smallest casein micellar fraction was greatly increased. This change in casein micelle distribution was not reversed after carbon dioxide was removed. These changes in micellar distribution were not simply due to pH decrease in the carbonated milk.