The structure of casein in heated suspensions affects the acid gelification of milk

The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk

The structure of casein in heated suspensions affects the acid gelification of milk

The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk

Physico-chemical changes during acidification by a yoghurt starter of heat-treated milk

Physico-chemical changes during acidification by a yoghurt starter of heat-treated milk. 26 ème congrès international de laiteri

Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals

The pH-induced physico chemical changes in a reconstituted heated (90 °C - 10 min) skim milk were studied during fermentation by lactic acid bacteria at two temperatures (30 °C and 42 °C). Different variables were examined during acidification: the water content of ultracentrifugation pellets (150000 g for 70 min at 30 or 42 °C), the partition of proteins into pelleted and unpelleted fractions (analysed by RP-HPLC on supernatants) and the dissociation of colloidal salts (determined by atomic absorption spectrophotometry on the ultrafiltrates). The proportion of unpelleted protein was found to be pH-dependent with a gradual linear decrease during acidification. All the caseins pelleted below pH 5.5. As the pH was reduced, calcium was progressively released from the micelles. In contradiction with a number of previous findings, fermentation induced a shift toward acid pH values of the salt dissociation compared with a glucono-delta-lactone acidification. The partition of casein between the pellet and the supernatant due to acidification by fermentation was temperature-dependent, as was the solvation of the pellet. Both were greater at 30 °C compared with 42 °C. The temperature had no effect on the salt distribution. The results are discussed in terms of transfer phenomena between the colloidal and the solvent fractions and diffusion-limited processes

The structure of casein in heated suspensions affects the acid gelification of milk

The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk

Structure of Na2Ca(HPO4)2 determined ab initio from conventional powder diffraction data

ABSTRACT. — The structure of Na 2Ca(HPO 4) 2 is monoclinic (space group P2 1, Z = 2) with cell parameters a = 9.0652(3) Å, b = 7.1468(2) Å, c = 5.4700(2) Å and β = 98.782(1)°. The initial structural model was obtained from direct methods applied to 650 integrated intensities. The Rietveld refinement converged to final Bragg and profiles indicators R B = 4.1 % and R P = 8.6 %. The tridimensional structure is built up from interconnected [CaO 7] pentagonal bipyramids, [NaO 5] distorted trigonal bipyramids and [HPO 4] tetrahedra sharing corners or edges. Sodium atoms occupy tunnels extending along the c axis with non-regular octogonal aperture

Ordered Pd2+Cu2+ substitution in 1.2.3. superconductor : The oxide YBa2Cu(3−x)PdxOy (X ≈ 0,5) with Pd2+ in square planar coordination

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