High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation

Journal of Dairy Research

Volumn 67, Issue 1, 2000, Pages 31-42

  Needs, Eric C ^a   Stenning, Robert A ^a   Gill, Alison L ^a   Ferragut, Victoria ^b   Rich, Gillian T ^c  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BETA LACTOGLOBULIN; CASEIN; CURD; ELECTRON MICROSCOPY; FLOW KINETICS; FOOD PROCESSING; GEL; GELATION; HIGH PRESSURE; MICELLE; MILK; PROTEIN DENATURATION; RENNET; WHEY;

ANIMALS; CASEINS; CHYMOSIN; GELS; LACTOGLOBULINS; MICELLES; MICROSCOPY, ELECTRON; MILK; MILK PROTEINS; PRESSURE; PROTEIN DENATURATION;

EID: 0034141225     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029999004021     Document Type: Article

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