B·Concept Pastry and Formulation Course ED 32-33

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2.1. Emulsification

3. Milk proteins

Even more on emulsifiers! In this lesson, we talk about milk proteins, with special attention given to casein and its derivatives. We explain their molecular structure and functional properties as well as different products that you can find on the market.

This lesson will be available on 07/09/2026.
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