Effect of κ-casein deglycosylation on the acid coagulability of milk

Effect of κ-casein deglycosylation on the acid coagulability of milk

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Bibliographic Details
Published in:Journal of food science Vol. 68; no. 8; pp. 2406 - 2410
Main Authors: CASES, E, VIDAL, V, CUQ, J. L
Format: Journal Article
Language:English
Published: Chicago, IL Institute of Food Technologists 01-09-2003
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
micellar κ-casein
Curd
Gelation
Coagulation
Dairy product
Acidification
Micelle
N-acetyIneuraminic acid
Milk protein
Casein
Chemical treatment
acid milk coagulability
Milk
Online Access:Get full text
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Description
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb07037.x