The Mineral Equilibrium and Protein Stability in Milk

Davies, David Thomas (1957) The Mineral Equilibrium and Protein Stability in Milk. PhD thesis, University of Glasgow.

Abstract

The object of the work described in this thesis was to relate the colloidal stability of the calcium caseinate-calcium phosphate complex in milk to the chemical composition of the milk. The stability of the complex was measured in three ways: (1) by determining the strength of ethanol which, when added to an equal volume of milk, caused coagulation; (2) by determining the time required for coagulation of milk by rennet; (3) by determining the times taken by milk to coagulate when heated at 130, 140 and 150

• Item Type: Thesis (PhD)
• Qualification Level: Doctoral
• Keywords: Food science
• Date of Award: 1957
• Depositing User: Enlighten Team
• Unique ID: glathesis:1957-79241
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 05 Mar 2020 11:25
• Last Modified: 05 Mar 2020 11:25
• URI: https://theses.gla.ac.uk/id/eprint/79241