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Increase of milk heat stability by addition of casein glycomacropeptide

  • Published:2023-04 Issue: Volume:139 Page:105559
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Acosta Nadia Belén,Costabel Luciana María,Campos Sonia Natalia,Cuatrin Alejandra,Olivares María Laura

Funder

Universidad Nacional del Litoral

Instituto Nacional de Tecnología Agropecuaria

Agencia Santafesina de Ciencia, Tecnología e Innovación

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference76 articles.

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

2. Effects of added salts on the heat stability of recombined concentrated milk;Augustin;Journal of Dairy Research,1990

3. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products;Barone;Comprehensive Reviews in Food Science and Food Safety,2021

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

5. Structural heterogeneity of milk casein micelles: A SANS contrast variation study;Bouchoux;Soft Matter,2015

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