PH treatment as an effective tool to select the functional and structural properties of yak milk caseins

Journal of Dairy Science

Volumn 96, Issue 9, 2013, Pages 5494-5500

  Liu, H N ^a   Zhang, C ^a   Zhang, H ^b   Guo, H Y ^b,c   Wang, P J ^a   Zhu, Y B ^d   Ren, F Z ^a,b  

^a GANSU AGRICULTURAL UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Beijing Key Laboratory of Nutrition   (China)

^d Beijing Higher Institution Engineering Research Center of Animal Product   (China)

Author keywords

Functional property; PH; Structural property; Yak milk casein

Indexed keywords

BOS GRUNNIENS;

CASEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; FUNCTIONAL PROPERTY; HEAT; MILK; PH; PHOTOMETRY; SOLUBILITY; STRUCTURAL PROPERTY; YAK MILK CASEIN;

FUNCTIONAL PROPERTY; PH; STRUCTURAL PROPERTY; YAK MILK CASEIN;

ANIMALS; CASEINS; CATTLE; FOOD TECHNOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK; NEPHELOMETRY AND TURBIDIMETRY; SOLUBILITY;

EID: 84882898418     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6609     Document Type: Article

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