Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
نویسندگان
چکیده
منابع مشابه
Effects 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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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2002
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.2002.732