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The action of viscogen (calcium saccharate) on milk and cream

  • G. T. Pyne (a1)

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The mechanism by which viscogen (calcium saccharate) brings about an increase in the viscosities of milk and cream has been investigated.

The primary reaction appears to be the formation of a precipitate of insoluble (tri-calcium) phosphate. Considerable quantities of casein are carried down by the precipitate, and this co-precipitation of casein is probably the single factor which most influences the viscosity.

Casein is not directly precipitated by viscogen, but the viscosity of its solutions is slightly increased as a result of their higher alkalinity due to this reagent. This action of viscogen is relatively unimportant in influencing the viscosity of milk or cream.

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References

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Babcock, and Russell, . 13th Ann. Rep. Wisconsin Agric. Exp. Sta. pp. 7394 (1896).
Fundamentals of Dairy Science. Associates of L. A. Rogers, p. 179 (Chem. Catalog. Co.) (1928).
Hammer, . Iowa Agric. Exp. Sta. Res. Bull. 31 (1916).
Loeb, . Proteins and the Theory of Colloidal Behaviour, p. 87 (McGraw-Hill) (1922).
Osborne, . J. Physiol. 27, 398 (1901).
Van Slyke, and Bosworth, . N.Y. Agric. Exp. Sta. Tech. Bull. 37 (1914).
Zoller, . J. Gen. Physiol. 3, 635 (1920).

The action of viscogen (calcium saccharate) on milk and cream

  • G. T. Pyne (a1)

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