Calcium Ion Concentration in Milk, Whey, and β-Lactoglobulin as Influenced by Ionic Strength, Added Calcium, Rennet Concentration, and Heat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. Improved method for the preparation of β-lactoglobulin and α-lactalbumin from cow's milk;Aschaffenburg;Biochem. J.,1957
2. Ionie calcium in milk and whey;Demott;J. Dairy Sci.,1968
3. Rennin action and eheese chemistry. Part I. Rennin and other enzyme actions;Ernstrom,1965
4. Comparison of a resin ion-exehange method and a liquid ion-exchange method for determination of ionized calcium in skimmilk;Muldoon;J. Dairy Sci.,1969
5. The chemistry of casein;Pyne;Dairy Sci. Abstr.,1955
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1. Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents;Journal of Dairy Research;2000-08
2. Gelation of Calcium-Reduced and Lipid-Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations;Journal of Food Science;1996-09
3. Gel Properties of Whey Protein Concentrates as Influenced by Ionized Calcium;Journal of Food Science;1994-09
4. The effects of heating, alone or in the presence of calcium or lactose, on calcium binding to milk proteins;Food Chemistry;1991-01
5. Proteins of Milk;Fundamentals of Dairy Chemistry;1988
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