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2012•Food BiophysicsRequires access

Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification

Gisèle Ion-Titapiccolo, Marcela Alexander, Milena Corredig

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Key concepts: Homogenization (climate), Globules of fat, Rheology, Chemistry, Whey protein, Food science, Coagulation, Chemical engineering

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Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification — Research Paper | ScholarLens