Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

Lait

Volumn 87, Issue 2, 2007, Pages 119-137

  Guyomarc'h, Fanny ^a   Mahieux, Orlane ^a   Renan, Marie ^b   Chatriot, Marc ^b   Gamerre, Valérie ^b   Famelart, Marie Hélène ^a  

^a UMR1253   (France)

^b ZI de l'Hermitage   (France)

Author keywords

caseln; Acid gel; Heat treatment; pH; Whey protein

Indexed keywords

EID: 34547278139     PISSN: 00237302     EISSN: 12979694     Source Type: Journal    
DOI: 10.1051/lait:2007003     Document Type: Article

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