| 摘要 |
<p>Coagulation of milk is effected by treating with an aq. soln. of a polymer (I) having a net positive charge at a pH of >=5, pref. a chemically modified protein, a synthetic polyamine or a suitable natural protein. Process gives high (>=90%) yields of coagulated proteins under mild conditions without acidulation; the coagulum has a very short syneresis time, thus allowing the process to be operated continuously. Coagulated milk proteins are used, e.g. in the foodstuffs, plastics, paint and adhesives industries.</p> |
