Developments in the chemistry and technology of milk proteins 1. Overview of major milk proteins

Food Australia

Volumn 55, Issue 3, 2003, Pages 104-108

  Fox, Patrick F ^a   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

MILK PROTEINS;

BYPRODUCTS; MICELLES; NUTRITION; VITAMINS;

CASEIN;

EID: 0037339416     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (19)

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3. De Kruif, KG & Holt, H. 2002. Casein micelle structure, functions and interactions. In Advanced Dairy Chemistry, volume 1, Proteins, 3rd edition. Fox, PF & McSweeney, PLH (eds). Kluwer Academic-Plenum Publishers, New York. In press.
4. Fox, PF. 1982. Developments in Dairy Chemistry. Volume 1, Proteins. Applied Science Publishers, London.
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12. Holt, C & Horne, D. 1996. The hairy casein micelle: evolution of the concept and its implications for dairy technology. Neth Milk Dairy Tech. 50: 85-111.
13. Horne, D. 1998. Casein interactions: casting light on Black Boxes, the structure in dairy products. Int. Dairy J. 8: 171-177.
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15. McKenzie, HA. 1970. Milk Proteins: Chemistry and Molecular Biology. Volume 1. Academic Press, New York.
16. McKenzie, HA. 1971. Milk Proteins: Chemistry and Molecular Biology. Volume II. Academic Press, New York.
17. Singh, H & Havea, P. 2002. Thermal denaturation, aggregation and glation of whey proteins. In Fox, PF & McSweeney, PLH (eds). Advanced Dairy Chemistry. Volume 1. Proteins. 3rd edition. Kluwer Academic-Plenum Publishers, New York. In press.
18. Walstra, P & Jenness, R. 1984. Dairy Chemistry and Physics. John Wiley & Sons, New York.
19. Wong, NP (ed). 1988. Fundamentals of Dairy Chemistry. 3rd Edition. AVI Publishing, Westport, CT.