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The viscosity index of lactic casein II

Authors: R. M. Dolby

Abstract:

Casein made from milk acidified to pH 4.5 before the cooking process gives a solution of comparatively low viscosity when dissolved at a concentration of 15% in borax solution. Where the pH before cooking is higher, the viscosity of the solution is raised and reaches extremely high values for casein precipitated at pH 5.0. Washing the curd with water above 180°F. causes a small rise in the viscosity index of the casein. Drying casein for up to 2 hours at temperatures not exceeding 190°F. does not increase its viscosity index above that of a freeze dried sample.

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