Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle-Reference-Cited by-同舟云学术

Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle

Published:2017-07 Issue: Volume:70 Page:55-64
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ketto Isaya Appelesy^ORCID,Knutsen Tim Martin^ORCID,Øyaas Jorun,Heringstad Bjørg,Ådnøy Tormod^ORCID,Devold Tove Gulbrandsen,Skeie Siv B.

Funder

Norwegian dairy cooperative company

Norwegian Research Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference51 articles.

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4. Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of κ-casein and β-lactoglobulin;Allmere;International Dairy Journal,1998

5. Protein, casein, and micellar salts in milk: Current content and historical perspectives;Bijl;Journal of Dairy Science,2013

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