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