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- W2118060800 abstract "The influence of concentration and addition of 0.5 and 1.0% acid casein on the heat stability (determined as heat coagulation time (HCT) at 130°C) as well as the salt balance of buffalo milk was studied. This was compared to bovine milk. It was observed that buffalo milk was more stable than bovine milk when heated in its fluid state with HCT values of 32.3 min as compared to 31.3 min for cows'milk. However, concentration caused a greater destabilization of buffalo milk (HCT = 2.9 min) as compared to bovine milk (HCT = 6.6 min). The greater decrease in the HCT of buffalo milk may be attributed to a greater disruption of the salt equilibrium and a larger decrease in pH caused during concentration. Casein addition had a stabilizing effect on the concentrated buffalo milk but not on the fluid milk due to its effect on the salt balance. While calcium, magnesium and phosphate shifted from the dissolved to the colloidal phase the shift in the citrate ion was reverse." @default.
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- W2118060800 date "1983-09-01" @default.
- W2118060800 modified "2023-09-26" @default.
- W2118060800 title "HEAT STABILITY AND SALT BALANCE OF BUFFALO MILK AS AFFECTED BY CONCENTRATION AND ADDITION OF CASEIN" @default.
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- W2118060800 doi "https://doi.org/10.1111/j.1745-4549.1983.tb00673.x" @default.
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