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Casein Viva Questions and Answers by saisaravanan29112008 is a document available to read on EtoBox.
The project investigates the quantity of casein, the main protein in milk, across different milk samples. Casein is a phosphoprotein that precipitates at a pH of around 4.6 when acid is added, with cow and buffalo milk generally containing higher amounts. The experiment emphasizes the importance of heating milk for proper coagulation and careful acid addition to avoid excess and ensure accurate results.
- Author
- saisaravanan29112008
- Language
- EN