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NTIS 바로가기International journal of dairy technology, v.68 no.1, 2015년, pp.24 - 29
Seibel, Jacquelyne R (Department of Food Science, University of Wisconsin‐) , Molitor, Michael S (Madison, 1605 Linden Drive, Madison, WI, 53706‐) , Lucey, John A (1565, USA)
Microfiltration (MF) of milk was used to produce casein (CN) concentrates (80% protein) with reduced whey protein levels. By varying temperature of MF, we altered the proportion of β‐CN to αs‐CN in CN concentrates and compared them to milk protein concentrate (MPC). Casein con...
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