Structural organization of the goat casein micelle: Effect of the physico-chemical environment (pH, temperature, ionic strength) on its mineral and protein composition

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 369-370

  Jaubert, A ^a   Durier, Ch ^b   Kobilinsky, A ^b   Martin, P ^b  

^a Inst Tech Produits Laitiers C   (France)

^b CEMAGREF   (France)

Author keywords

Casein; Goat milk; Micelle

Indexed keywords

CALCIUM PHOSPHATE; CASEIN; CATTLE; GOAT; MICELLE; MILK; MINERAL METABOLISM; PHYSICOCHEMICAL CONCEPTS; PROTEIN METABOLISM; STRUCTURE ANALYSIS;

EID: 0032840290     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00091-6     Document Type: Conference Paper

References (5)

1. Dalgleish D.G., Law A.J.R. pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins. Journal of Dairy Research. 55:1988;529-538.
2. Dalgleish D.G., Law A.J.R. pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release. Journal of Dairy Research. 56:1988;727-735.
3. FIL.IDF (1990). Determination of total phosphorus content. FIL-IDF Standard 42B. Brussels: International Dairy Federation.
4. Schmidt D.G. Association of caseins and casein micelle structure. Fox P.F. Developments in Dairy Chemistry - 1. Proteins. 1982;61-86 Applied Science Publishers, Barking.
5. Walstra, P., & Jenness, R. (1984). Dairy chemistry and physics (pp. 229-253). New York: Wiley.