An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk-Reference-Cited by-同舟云学术

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An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk

Published:2020-10 Issue: Volume:109 Page:104754
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Nilsson Kajsa,Abdelghani Ahmed,Burleigh Stephen,Buhelt Johansen Lene,Lindmark-Månsson Helena,Paulsson Marie,Glantz Maria

Funder

Swedish Farmers’ Foundation for Agricultural Research, Sweden

VikingGenetics, Denmark

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. Nomenclature of the proteins of cows' milk - sixth revision;Farrell;Journal of Dairy Science,2004

2. Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows;Frederiksen;Journal of Dairy Science,2011

3. The inhibitory roles of native whey protein on the rennet gelation of bovine milk;Gamlath;Food Chemistry,2018

4. Impact of genetic variants of milk proteins on chymosin-induced gelation properties of milk from individual cows of Swedish Red dairy cattle;Gustavsson;International Dairy Journal,2014

5. Effects of breed and casein genetic variants on protein profile in milk from Swedish Red, Danish Holstein, and Danish Jersey cows;Gustavsson;Journal of Dairy Science,2014

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior;Food Research International;2024-03

2. Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches;Food Science & Nutrition;2023-12-12

3. Biosynthesis of the acid protease produced by Lacticaseibacillus casei LBC 237 and Limosilactobacillus fermentum LBF 433 and their potential application in the bovine milk clotting;Food Bioscience;2023-08

4. Using detailed milk protein composition to explain variations in rennet gelation properties;International Dairy Journal;2023-07

5. Phenotypic and genetic characterization of the occurrence of noncoagulating milk in dairy sheep;Journal of Dairy Science;2022-08

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