Influence of κ-casein and β-lactoglobulin on the Heat Stability of Skimmilk
Open Access
- 1 October 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (10), 1047-1051
- https://doi.org/10.3168/jds.s0022-0302(64)88843-3
Abstract
Milks from individual cows were classified according to their heat stability-pH relation as Type-A (maximum and minimum heat stability) and Type-B (no minimum heat stability). The heat stability responses of these milks could be changed from Type-A to -B and from-B to -A by adding K-casein and [beta]-lactoglobulin, respectively. Addition of either [alpha]s- or [beta]-casein did not affect the heat stability of milk. The heat stability-pH relation of milk heated at 90[degree]C for 10 min. was no longer affected by the addition of K-casein.This publication has 17 references indexed in Scilit:
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