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Showing 1 to 2 of 2 for “"Ethanol stability"”.
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Aggregation and gelation characteristics of high protein dairy ingredient powders
… functionalities including rennet gelation, heat stability, ethanol stability and acid gelation, which influence the manufacture and stabilization of the foods. The protein dispersed in water is typically subjected to various processes, including concentration, homogenization, heating, …
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Effect of Dairy Cow Diets on the Composition and Processing Characteristics of Milk
… had similar casein micelle size and hydration, ethanol stability and yoghurt making characteristics. The differences in milk and product characteristics obtained from different feeding systems may provide a foundation for product differentiating parameters suited to different consumers, …