pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk
Author:
Funder
New Zealand Tertiary Education Commission
MBIE
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference59 articles.
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2. Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk—A review;Amigo;Int. Dairy J.,2000
3. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;J. Agric. Food Chem.,1998
4. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;J. Dairy Res.,2008
5. Storage stability and age gelation of reconstituted ultra-high temperature skim milk;Anema;Int. Dairy J.,2017
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1. Heat stability of sheep's skim milk: Aggregation and interaction of proteins;International Dairy Journal;2023-09
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