الفهرس 
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Abstract
Changes In Casein Micelle Structure During Heating In The Presence And Absence Of Whey Proteins
pH.
The pH oe raw skim milk and reconstituted milk decreased on heating at 130 and 140°C. the rate of pH decrease was higher in the first stage of heating. Moreover, at higher initial pH, the rate of pH decrease in the beginning was higher than that at lower pH.