1993
DOI: 10.1016/0305-0491(93)90208-m
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The isolation and properties of whole casein: Some implications for comparative studies

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Cited by 2 publications
(1 citation statement)
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“…The lipid‐light phase was concentrated to 350 g L −1 , recovering 93% of the LPO in the heavy phase. 16 L of 25% v/v acetic acid was added to the LPO‐rich stream over a 5‐min period to reduce the pH to 4.3 to precipitate the casein, which represents the majority of total milk protein 21 while LPO remained soluble. The precipitate was aged for 30 min in a low‐shear environment to yield compact, stable particles for the subsequent disk stack centrifuge operated with automated intermittent solids discharge.…”
Section: Methodsmentioning
confidence: 99%
“…The lipid‐light phase was concentrated to 350 g L −1 , recovering 93% of the LPO in the heavy phase. 16 L of 25% v/v acetic acid was added to the LPO‐rich stream over a 5‐min period to reduce the pH to 4.3 to precipitate the casein, which represents the majority of total milk protein 21 while LPO remained soluble. The precipitate was aged for 30 min in a low‐shear environment to yield compact, stable particles for the subsequent disk stack centrifuge operated with automated intermittent solids discharge.…”
Section: Methodsmentioning
confidence: 99%