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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