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July 1, 1939Journal of Dairy ScienceOpen Access

Study of Physical and Chemical Properties of the Adsorption “Membrane” around the Fat Globules in Cream. I. the Effect of the Adsorption “Membrane” of Synthetic Creams on Curd Tension of Cow's Milk

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Authors

NTN.P. TakassukLPL. S. PalmerPrairie View A&M University

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Takassuk et al. (1939) studied this question.

synapsesocial.com/papers/6a8523aaff13e6e4e743d321https://doi.org/10.3168/jds.s0022-0302(39)92911-5
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The determination of the milk proteins1931 · 10 citations
  2. 2The Effect of the Adsorption “Membrane” around the Fat Globules on the Curd Tension of Cow's Milk1936 · 8 citations
  3. 3EFFECT OF CURD TENSION ON THE DIGESTIBILITY OF MILK1932 · 17 citations
  4. 4Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. IV. Factors Influencing the Composition of the Adsorption “Membrane”1935 · 27 citations
  5. 5Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. II. The Isolation and Identification of Adsorbed Substances1933 · 49 citations