Protein Aggregation in Conventional and Ultra High-Temparature Heated Skimmilk
Open Access
- 1 August 1969
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 52 (8) , 1174-1180
- https://doi.org/10.3168/jds.s0022-0302(69)86720-2
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Relation of Heat-induced Changes in Protein-salt Constituents to Astringency in Milk SystemsJournal of Dairy Science, 1967
- Effects of High-Heat Treatment on Stability of Calcium Caseinate Aggregates in MilkJournal of Dairy Science, 1967
- Denaturation of Whey Proteins in Milk Heated at High Temperatures for Short TimesJournal of Dairy Science, 1966
- Factors Affecting the Heat Stability of MilkJournal of Dairy Science, 1962
- Photomicrographs of Milk Protein ParticlesJournal of Dairy Science, 1961
- The Reducing Capacity of Milk as Measured by an Iodimetric TitrationJournal of Dairy Science, 1950