The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk
Open Access
- 1 June 1996
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 79 (6) , 929-936
- https://doi.org/10.3168/jds.s0022-0302(96)76443-3
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Effect of breed, protein genetic variants and feeding on cows' milk coagulation propertiesJournal of Dairy Research, 1993
- High-pressure proteolytic digestion of food proteins: Selective elimination of .BETA.-lactoglobulin in bovine milk whey concentrate.Agricultural and Biological Chemistry, 1991
- Denaturation and aggregation of serum proteins and caseins in heated milkJournal of Agricultural and Food Chemistry, 1990
- Dissociation and reassociation of enzyme-treated caseins under high pressureJournal of Dairy Research, 1989
- Milk Curdling by Rennet under High PressureJournal of Food Science, 1987
- Increasing cheese yields by high heat treatment of milkJournal of Dairy Research, 1986
- Effects of Size of Casein Micelle on Firmness of Rennet CurdNihon Chikusan Gakkaiho, 1984
- Heat-induced association of β-lactoglobulin and casein micellesJournal of Dairy Research, 1980
- Casein micelle size and composition related to the enzymatic coagulation processBiochimica et Biophysica Acta (BBA) - General Subjects, 1980
- 381. A rapid and simple phosphatase test for milkJournal of Dairy Research, 1949