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 10.

Proposed mechanism explaining the changes in the ionisation of proteins between pH 6.7 and 10.8. pK values are reported by Vaia et al. [20].

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