Acid Production and Curd Toughness in Milks of Different αs1-Casein Types
Open Access
- 1 January 1968
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 51 (1) , 28-30
- https://doi.org/10.3168/jds.s0022-0302(68)86913-9
Abstract
Composition, acid production and curd toughness were measured in milks containing as1-casein types A, B, AB, and BC. The milks differed significantly in amount of separator slime, rate of acid production and degree of curd firmness. Type as1-casein milk gave much more separator slime, much slower acid formation and a much softer curd than the other types. Reasons for the differences are postulated.This publication has 5 references indexed in Scilit:
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