Comparison of α- and β-casein in the Coagulability by Milk Coagulating Enzymes
نویسندگان
چکیده
منابع مشابه
comparison of the amount of debris extruded apically in two rotary techniques: flexmaster and m2
چکیده ندارد.
15 صفحه اولEffects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment on Coagulating Properties of Milk
Fifty-two Holstein cows with different phenotypes of κ-casein (κ-CN) and β-lactoglobulin (β-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80°C for 2 min. Coagulating properties of heated milk samples measured as rennet clotting time, rate of curd firming and curd firmness at cutting were determined by a Formagraph. Milk samples were analysed for fat and casein. ...
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15 صفحه اولDetecting β-Casein Variation in Bovine Milk.
In bovine species, β-casein (β-CN) is characterized by genetic polymorphism. The two most common protein variants are β-CN A² (the original one) and A¹, differing from A² for one amino acid substitution (Pro67 to His67). Several bioactive peptides affecting milk nutritional properties can originate from β-CN. Among them, β-casomorphin-7 (BCM7) ranging from amino acid 60 to 66 can be released mo...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1957
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.31.9_685