The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: Effect of casein micelle size

Journal of Dairy Science

Volumn 83, Issue 3, 2000, Pages 378-386

  O'Connell, J E ^a   Fox, P F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Casein micelle size; Heat stability; Milk

Indexed keywords

CASEIN; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; DRUG STABILITY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICELLE; MILK; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; TIME;

ANIMALS; CASEINS; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; HEAT; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; MILK PROTEINS; PARTICLE SIZE; TIME FACTORS;

EID: 0034150548     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)74892-2     Document Type: Article

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