Heat-Induced Casein-Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?

被引：5
|
作者：
Pesic, Mirjana B. [1 ]
Barac, Miroljub B. [1 ]
Stanojevic, Sladjana P. [1 ]
Vrvic, Miroslav M. [2 ]
机构：
[1] Univ Belgrade, Inst Food Technol & Biochem, Fac Agr, Nemanjina 6,POB 14, Belgrade 11081, Serbia
[2] Univ Belgrade, Fac Chem, Dept Chem IChTM, Studentski Trg 12-16,POB 51, Belgrade 11158, Serbia
来源：
EMERGING AND TRADITIONAL TECHNOLOGIES FOR SAFE, HEALTHY AND QUALITY FOOD | 2016年
关键词：
RENNET CLOTTING PROPERTIES; GOAT MILK; BETA-LACTOGLOBULIN; SKIM MILK; KAPPA-CASEIN; ALPHA-LACTALBUMIN; COWS MILK; MICELLE SIZE; ALKALINE PH; ACID WHEYS;
D O I：
10.1007/978-3-319-24040-4_9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：163 / 175
页数：13
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