THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN
The purpose of this work is development of technology of milk protein-fat concentrate with use of a natural coacervation agent - polysaccharide chitosan. The subject of the research is chitosan, cream, whey. During the experiments, the complexing ability of chitosan to the components of milk, protei...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-03-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/488 |
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