Detection of pH 4.6 insoluble β-lactoglobulin in heat-treated milk and mozzarella cheese

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 7929-7933

  Manzo, C ^a   Pizzano, R ^a   Addeo, F ^b  

^a CNR   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

lactoglobulin; Heat treatment; Milk; Mozzarella cheese; Thermal marker

Indexed keywords

LACTOGLOBULIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; HEAT; METHODOLOGY; MILK; PH; SOLUBILITY;

ANIMALS; CHEESE; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MILK; SOLUBILITY;

EID: 52649177164     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801190t     Document Type: Article

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