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Abstract
A laboratory technique for the dispersion of casein or caseinate into liquid using a food processor as the mixing tool is described. The liquid, as crushed ice, was added to the processor before or after the casein or caseinate. The progress and completeness of mixing was monitored by variances of the moisture content of product sampled from different sections of the processing bowl. Total time for complete dispersion was 8 min or less, much faster than other dispersion methods.
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References
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Article info
Publication history
Accepted:
October 26,
1990
Received:
October 6,
1989
Footnotes
☆Reference to brand or firm name does not constitute endorsement by the US Department of Agriculture over others of a similar nature not mentioned.
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Copyright
© 1991 American Dairy Science Association. Published by Elsevier Inc.
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