Union Catalogue of Agricultural Libraries in the Netherlands
The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.
Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.
The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.
As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".
All titles are entered in their original language. Keywords are added to facilitate subject searching.
The database is updated every day and now contains over 830.000 records.
The complex of calcium-paracaseinate-phosphate is the matrix substance of cheese. The changes it undergoes during maturing determines many characteristics of the finished product.The preliminary studies of the effect of pH and sodium chloride on the swelling and solubility of the paracasein-complex did not reflect the actual situation in cheese. This was the result of using a diluted cheese extract or suspensions of a few grams of paracasein complex in a large volume of water, instead of using concentrations occurring in cheese.The experiments demonstrated that the peptizing effect of salt on the paracasein complex was enormously influenced by the ratio of paracasein complex to water. In diluted suspensions which showed significant peptization, the concentration of calcium was very much lower than in cheese. The peptization of the paracasein complex however was much reduced by calcium. The results of this study revealed that swelling in the reconstituted cheese was fairly limited, when pH and calcium and sodium chloride contents were similar to the actual condition in cheese, and that relatively small variations in the conditions mentioned caused no real change in the swelling.
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