Effect of the pH of skim milk at heating on milk concentrate viscosity-Reference-Cited by-同舟云学术

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Effect of the pH of skim milk at heating on milk concentrate viscosity

Published:2014-12 Issue:2 Volume:39 Page:336-343
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Anema Skelte G.,Lowe Edwin K.,Lee Siew Kim,Klostermeyer Henning

Funder

Alexander von Humboldt Foundation

New Zealand Royal Society grant

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. 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;Journal of Agricultural and Food Chemistry,1998

2. 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

3. 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

4. The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2009

5. Effect of the A and B variants of both αS1- and κ-casein on bovine casein micelle solvation and κ-casein content;Anema;Journal of Dairy Research,1993

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