On the Stability of Casein Micelles

Journal of Dairy Science

Volumn 73, Issue 8, 1990, Pages 1965-1979

  Walstra, Pieter ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

casein micelle structure; heat coagulation; stability

Indexed keywords

EID: 85025797643     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(90)78875-3     Document Type: Article

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63. The effects of various cations on the renneting of milk
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66. Rheological properties of casein gels
67. The effect of adsorbed polymers on dispersion stability
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69. The voluminosity of casein micelles and some of its implications
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71. 45 in low cooled and pasteurized milks
72. Exchangeability of colloidal calcium in milk with soluble calcium
73. Rheological properties of rennet-induced skim-milk gels. 1. Introduction
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75. Rheological properties of rennet-induced skim-milk gels. 4. The effect of pH and NaCl