Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk
Author:
Funder
NSERC
Novalait Inc
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference38 articles.
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4. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;J. Dairy Res.,2003
5. Effect of the pH of skim milk at heating on milk concentrate viscosity;Anema;Int. Dairy J.,2014
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