Chemistry of milk proteins in food processing.
J Dairy Sci
; 58(7): 977-84, 1975 Jul.
Article
en En
| MEDLINE
| ID: mdl-237947
This paper analyzes the current knowledge of mild protein chemistry to explain the reactions and their control for the major processes utilized by the modern milk processing industry. The compositon and chemical properties of casein micelles and whey proteins are summarized. The effect of processing upon denaturation, aggregration, and destabilization of milk proteins is updated. The role of milk proteins in the gelation of sterile milk concentrates, destabilization of frozen milk, rennet-clotting of milk, and stabilization of the fat emulsion in milk is also described.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Proteínas de la Leche
Idioma:
En
Revista:
J Dairy Sci
Año:
1975
Tipo del documento:
Article
Pais de publicación:
Estados Unidos