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Rheological characterisation of age thickening in milk concentrates : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Engineering at Massey University

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Figure

Figure 2. 1 :
Figure 2.2: Schematic representation of the casein/whey protein acid gels. casein/native whey protein heated to 20°C, (B) casein/native whey protein heated to (A) 80°C, (C) casein/pre-denatured whey protein, which has been heated to 80°C, heated to 20°C, (
Figure 2.4: pH-HCT profile ofa Type A milk. (McCrae, 1999)
Figure 2.5: pH-HCT proftJe ofa Type B milk. (McCrae, 1999)
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