Influence of κ-casein and β-lactoglobulin phenotype on the heat stability of milk

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 375-376

  Paterson, Geoffrey R ^a   MacGibbon, Alastair K H ^a   Hill, Jeremy P ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

BETA LACTOGLOBULIN; BLOOD CLOTTING TIME; FOOD ANALYSIS; GENETIC VARIANCE; HEAT TOLERANCE; KAPPA CASEIN; MILK; PHENOTYPE;

EID: 0032840578     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00094-1     Document Type: Conference Paper

References (5)

1. Davies D.T., White C.D. The stability of milk protein to heat. 1. Subjective measurement of heat stability of milk. Journal of Dairy Research. 33:1966;67-81.
2. Fox, P. F. (1995). Heat-induced changes in milk. Brussels, Belgium: International Dairy Federation.
3. Hill J.P. The relationship between. β -lactoglobulin phenotypes and milk composition in New Zealand dairy cattle Journal of Dairy Science. 76:1993;281-286.
4. Singh H., Creamer L.K. Heat Stability of Milk. Fox P.F. Advanced dairy chemistry. vol. 1:1992;621-656 Elsevier Science Publishers, London.
5. van den Berg M.G., van den Berg M.G. Seasonal variation of the casein/true protein ratio of cows' milk. Netherlands Milk and Dairy Journal. 50:1996;581-585.