A laboratory technique for the dispexsion of casein or caseinate into liquid using a food processor as the mixing tool is described.The liquid, as crushed ice, was aided to the processor before or after the casein or caseinate.The progress and completeness of mixing was monitored by variances of the moisture content of product sampled from different sections of the processing bowL Total time for complete dispersion was 8 min or less, much faster than other dispersion methods.
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Strange et al. (1991) studied this question.
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