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Acid coagulation properties of milk powder

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Figure

Table 2.1 Typical concentrations of the proteins in milk (Ng-Kwai-Hang, 2002)
Figure Figure 2.1 Models of the casein micelle;
Figure 2.2 Flow diagram of the milk powder manufacturing process (Pearce, 1995)
Table 2.2  Heat classification of skim milk powders  based on the WPNI, the typical heat treatments used in their manufacture, their functional properties and suggested applications (adapted from Kelly et al., 2003)
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