Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows

Journal of Dairy Science

Volumn 94, Issue 10, 2011, Pages 4787-4799

  Frederiksen, P D ^a   Andersen, K K ^a   Hammershoj M ^a   Poulsen, H D ^a   Sorensen J ^b   Bakman, M ^b   Qvist, K B ^c   Larsen, L B ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b Arla Foods   (Denmark)

^c Innovation Chr Hansen   (Denmark)

Author keywords

Casein phosphorylation; Caseinomacropeptide; Coagulation property; Noncoagulating milk

Indexed keywords

CASEIN; MILK PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DAIRYING; ELECTROSPRAY MASS SPECTROMETRY; FEMALE; FLOW KINETICS; LIQUID CHROMATOGRAPHY; MICELLE; MILK; PROTEOMICS;

ANIMALS; CASEINS; CATTLE; CHROMATOGRAPHY, LIQUID; DAIRYING; FEMALE; MICELLES; MILK; MILK PROTEINS; PROTEOMICS; RHEOLOGY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

BOVINAE; FRIESIA;

EID: 80053240467     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4343     Document Type: Article

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