Food Structure Food Structure

Volume 10 Number 1 Article 3

1991

Effects of Phosphate and Citrate on the Gelation Properties of Effects of Phosphate and Citrate on the Gelation Properties of

Casein Micelles in Renneted Ultra-High Temperature (UHT) Casein Micelles in Renneted Ultra-High Temperature (UHT)

Sterilized Concentrated Milk Sterilized Concentrated Milk

Donald J. McMahon

Paul A. Savello

Rodney J. Brown

Miloslav Kalab

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Recommended Citation Recommended Citation McMahon, Donald J.; Savello, Paul A.; Brown, Rodney J.; and Kalab, Miloslav (1991) "Effects of Phosphate and Citrate on the Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk," Food Structure: Vol. 10 : No. 1 , Article 3. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss1/3

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