Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milk

Abstract

The aspects of the physical chemistry of the salts of milk are reviewed under the following categories: General; Partition of milk salts; Soluble salts; Ca++ concentration; Colloidal salts; Salt combination of protein; Effect of changes of temperature on salt equilibrium; Acidity; Additions of alkalis and salts; Applications; Rennet coagulation of milk; Heat coagulation of milk; Effect of preheating on the heat coagulation of milk; Evaporated milk; Gelation of concentrated milks; Dried milk; Instant milk; Frozen milk products; Curd tension. There are 133 references reviewed in this article.