Heat stability of yak micellar casein as affected by heat treatment temperature and duration

Dairy Science and Technology

Volumn 94, Issue 5, 2014, Pages 469-481

  Yang, Min ^a,b   Zhang, Weibing ^a,b   Wen, Pengcheng ^a,b   Zhang, Yan ^a,b   Liang, Qi ^a,b  

^a GANSU AGRICULTURAL UNIVERSITY   (China)

^b Functional Dairy Product Engineering Lab of Gansu Province   (China)

Author keywords

Casein micelles; Heat stability; Polydispersity index; Size of micelles; Turbidity; Yak milk

Indexed keywords

CASEIN; HEAT TREATMENT; PRODUCT DESIGN; PRODUCT DEVELOPMENT; PROTEINS; STABILITY; TURBIDITY; VOLCANIC ROCKS;

CASEIN MICELLES; DISTRIBUTION OF PARTICLES; EFFECTS OF HEAT TREATMENT; HEAT STABILITY; HEAT TREATMENT TEMPERATURE; HEATING TEMPERATURES; POLYDISPERSITY INDICES; YAK MILKS;

MICELLES;

EID: 84906253631     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0173-6     Document Type: Article

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