Changes in protein interactions in pasteurized milk during cold storage
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference43 articles.
1. Cross-linking of proteins and other changes in UHT milk during storage at different temperatures;Al-Saadi;Australian Journal of Dairy Technology,2008
2. Influence of storage of milk on casein distribution between the micellar and soluble phases and its relationship to cheese-making parameters;Ali;Journal of Dairy Research,1980
3. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007
4. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008
5. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C;Anema;International Dairy Journal,1996
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