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Table 1 from Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. | Semantic Scholar
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Table V from Impact of protein standardization of milk powder with lactose or permeate on whey protein nitrogen index and heat classification | Semantic Scholar
![Table I from Impact of protein standardization of milk powder with lactose or permeate on whey protein nitrogen index and heat classification | Semantic Scholar Table I from Impact of protein standardization of milk powder with lactose or permeate on whey protein nitrogen index and heat classification | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/a179869f5cbea2fefa023e3cca1eeaf4f44a0fa1/6-TableI-1.png)
Table I from Impact of protein standardization of milk powder with lactose or permeate on whey protein nitrogen index and heat classification | Semantic Scholar
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![Average total nitrogen and nonprotein nitrogen content of skim milk... | Download Scientific Diagram Average total nitrogen and nonprotein nitrogen content of skim milk... | Download Scientific Diagram](https://www.researchgate.net/publication/338067519/figure/tbl1/AS:838172502147073@1576847305777/Average-total-nitrogen-and-nonprotein-nitrogen-content-of-skim-milk-powder-rennet-whey.png)
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