HIGHLIGHTS
- who: Thom Huppertz from the Food Quality and Design Group, Wageningen University and Research, WG Wageningen, The Netherlands have published the research work: Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles, in the Journal: Dairy 2022, 3, x FOR PEER REVIEW of /2022/
- what: The addition of ethanol (0-10%, v/v) to milk strongly increases the pH at which acidinduced flocculation commences, but does not influence the kinetics of the flocculation, suggesting a synergistic destabilising effect of ethanol and acidification on the polyelectrolyte brush on the micelle surface.
SUMMARY . . .
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