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Complex formation between casein and whey protein in heat treated milk / Obrazovanje kompleksa između kazeina i serum proteina u termički tretiranom mleku
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
When milk is heated at temperatures higher then 80°C the complex of casein and whey proteins is formed, well known as milk protein coaggregates. The high temperatures markedly reduce casein sensitivity for rennet. Curd ...