Results 11 to 20 of about 9,140 (274)
The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak, 2023 Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle.
Premy Puspitawati Rahayu +3 more
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Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review. [PDF]
Compr Rev Food Sci Food SafABSTRACT The heat‐stable metalloprotease AprX, secreted by psychrotrophic Pseudomonas spp., is a major cause of quality deterioration in dairy products, particularly ultrahigh temperature (UHT) milk. This review synthesizes the evolution and current state of detection and quantification techniques for AprX in bovine milk, covering traditional ...
Sinha A, Kelly AL.
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Current Research in Food Science, 2022 The impact of amino acid mutations within the peptide structure of bovine milk protein is important to understand as it can effect processability and subsequently effect its physiological properties.
Davor Daniloski +3 more
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Formation of artificial casein micelles. [PDF]
Agricultural and Biological Chemistry, 1983 The reformation of casein micelles was investigated by dialysis of simulated milk ultrafiltrate or skimmilk at a fixed temperature or by increasing the temperature from 5°c to 3°C. When submicelles were dialyzed at a fixed temperature the micelles were not reformed, but were when the submicelles were dialyzed as the temperature was increased from 5°c ...
Tomotada Ono +2 more
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Journal of Dairy Science, 2022 : The dairy industry struggles to maintain consumer attention in the midst of declining fluid milk sales. Current trends create an opportunity to incorporate plant-based proteins with milk to produce a high-protein, multisourced, functional food product.
Abigail Krentz +3 more
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Properties of micro and nano casein capsules used to protect the active components: A review
International Journal of Food Properties, 2021 Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic ...
Pedro Estanislao Acuña-Avila +2 more
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Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks
Foods, 2022 There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the ...
Siqi Li +4 more
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Letter to the Editor: a response to Horne and Lucey (2017) [PDF]
, 2017 No abstract ...
Carver, John A. +3 more
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Association of casein micelle size and enzymatic curd strength and dry matter curd yield
Ciência Rural, 2019 : The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale ...
Denise Ribeiro de Freitas +5 more
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Foods, 2021 Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase.
Simon Schiffer +3 more
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