Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review-Reference-Cited by-同舟云学术

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Published:2006-01 Issue:1 Volume:86 Page:1-20
ISSN:0023-7302
Container-title:Le Lait
language:
Short-container-title:Lait

Author:

Guyomarc’h Fanny

Publisher

EDP Sciences

Subject

Food Science

Link

http://lait.dairy-journal.org/10.1051/lait:2005046/pdf

Reference168 articles.

1. AFSSA, Recommandation du groupe de travail, in: Rapport du groupe de travail sur le sel (2002) 48–66.

2. Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C

3. Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk

4. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

5. Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

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