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.

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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)
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: http://theses.gla.ac.uk/id/eprint/79241

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