Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisationModifications physico-chimiques des micelles de caséines du lait de vache et du lait de bufflesse en fonction de l'alcalinisation.

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Figure 1.

pH evolution (A), whiteness (B) and viscosity (C) of buffalo (♦) and cow (■) milks as a function of alkalinisation.

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