Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/κ-casein aggregates

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10986-10993

  Guyomarc'h, Fanny ^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

casein; Acid gel; Chymosin; Heat treatment; Milk; Whey protein

Indexed keywords

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

ANIMAL; ARTICLE; CHEMISTRY; GEL; HEAT; HYDROPHOBICITY; ISOELECTRIC POINT; METABOLISM; MICELLE; MILK;

ANIMALS; CASEINS; CHYMOSIN; GELS; HEAT; HYDROPHOBICITY; ISOELECTRIC POINT; MICELLES; MILK; MILK PROTEINS;

EID: 38049082947     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0722304     Document Type: Article

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