Effect of β-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system

Journal of Dairy Science

Volumn 90, Issue 2, 2007, Pages 582-593

  Meza Nieto, M A ^a   Vallejo Cordoba, B ^a   Gonzalez Cordova A F ^a   Felix L ^a   Goycoolea, F M ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Capillary electrophoresis; Rennet induced gelation; Rheology; lactoglobulin whey protein variant

Indexed keywords

CHYMOSIN; LACTOGLOBULIN; MILK PROTEIN; RENNET; UNCLASSIFIED DRUG; WHEY PROTEIN;

ANIMAL; ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; FLOW KINETICS; FOOD PRESERVATION; GEL; GENETIC VARIABILITY; GENETICS; HEAT; KINETICS; METABOLISM; MILK;

ANIMALS; CHYMOSIN; ELECTROPHORESIS, CAPILLARY; FOOD PRESERVATION; GELS; HEAT; KINETICS; LACTOGLOBULINS; MILK; MILK PROTEINS; RHEOLOGY; VARIATION (GENETICS);

EID: 34247880387     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(07)71541-2     Document Type: Article

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