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Yvonne Penke

Alternative Caseinpräparate und deren Wirkung in säureinduzierten Milchgelen

Hochschule Neubrandenburg, 2017

Abstract: Because of its foam and emulsifying properties casein offers various areas of application for the food industry. Thereby particularly ß- and k-casein are being used while α-Casein is hardly applicable because of the difficult isolation process. The aim of this thesis was to isolate these three fractions and to explore their influence on the development of the acid induced gels.

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