Casein precipitation by acid and rennet coagulation of buttermilk: Impact of pH and temperature on the isolation of milk fat globule membrane proteins

International Dairy Journal

Volumn 63, Issue , 2016, Pages 115-123

  Holzmüller, Wolfgang ^a   Gmach, Oliver ^a   Griebel, Anna ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BIOLOGICAL MEMBRANES; CASEIN; COAGULATION; DAIRY PRODUCTS; OILS AND FATS;

FUNCTIONAL PROPERTIES; GEL STRUCTURES; LOWER TEMPERATURES; MEMBRANE PROTEINS; MILK FAT GLOBULES; PRE-HEAT TREATMENT; RENNET COAGULATION; TOTAL PROTEIN CONTENTS;

PROTEINS;

EID: 84987984579     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.08.006     Document Type: Article

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