Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1442-1448

  Kethireddipalli, Prashanti ^a   Hill, Arthur R ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

casein micelles; heated milk; rennet clotting of milk; Whey protein casein complexes

Indexed keywords

CASEIN MICELLES; HEATED MILK; MICELLAR SURFACES; PH VALUE; RECONSTITUTED SKIM MILK POWDERS; RENNET CLOTTING OF MILK; RENNETING; SERUM PROTEINS; SOLUBLE COMPLEXES; WHEY PROTEINS;

BODY FLUIDS; COMPLEXATION; DIALYSIS; MICELLES; SIZE EXCLUSION CHROMATOGRAPHY;

CASEIN;

CASEIN; CHYMOSIN; MILK PROTEIN; RENNET; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; ENZYMOLOGY; FOOD PRESERVATION; HEAT; METABOLISM; MICELLE; MILK; PH; PROTEIN DENATURATION;

ANIMALS; CASEINS; CHYMOSIN; FOOD, PRESERVED; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; MILK PROTEINS; PROTEIN DENATURATION;

EID: 79951744887     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103943e     Document Type: Article

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