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How cow milk is natueally stabilised? fats water casien mg++ why and how??????????

How cow milk is natueally stabilised?


fats


water


casien


mg++            why and how??????????

Grade:11

1 Answers

Chetan Mandayam Nayakar
312 Points
10 years ago

The preferred stabilized milk product includes from about 0.25 to about 10.0% of milk protein including solid milk proteins; from about 5 to about 98% of juice; from about 0.1 to about 2.5% of cations; and from about 0.01 to about 5.0% of a stabilizer, preferably pectin; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 6.5, and wherein the average particle size of the solid milk protein particles ranges from about 1.0 to about 22.0 micrometers

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