Combined effect of whey protein and αs1 -casein genotype on the heat stability of goat milk

International Journal of Dairy Technology

Volumn 54, Issue 2, 2001, Pages 64-68

  Morgan, F ^a   Micault, S ^a   Fauquant, J ^b  

^a Institut Technique des Produits Laitiers Caprins (ITPLC)   (France)

^b CEMAGREF   (France)

Author keywords

Goat milk; Heat stability; Whey protein; s1, casein; LG casein complex

Indexed keywords

EID: 0002437963     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2001.00002.x     Document Type: Article

References (2)

1. Morgan F, Jacquet F, Micault S, Bonnin V and Jaubert A (2000) Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing. International Dairy Journal 10 113-117.
2. Zadow J G, Hardham J F, Kocak H R and Mayes J J (1983) The stability of goat's milk to UHT processing. Australian Journal of Dairy Technology 38 20-23.