Article| Volume 74, ISSUE 4, P1181-1186, April 1991

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A Rapid Method for Laboratory Preparation of High Solids Casein and Caseinate Dispersions

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      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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