Results 11 to 20 of about 68,202 (158)

Rennet-Induced Casein Micelle Aggregation Models: A Review [PDF]

Foods, 2022
Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar
Daniel Salvador, Yoseli Acosta, Anna Zamora, Manuel Castillo   +3 more
doaj   +2 more sources

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, Fernando Nogueira de Souza, Jamil Silvano de Oliveira, Diêgo dos Santos Ferreira, Cristiane Viana Guimarães Ladeira, Mônica Maria Oliveira Pinho Cerqueira   +5 more
doaj   +3 more sources

Profiling Hydrolysis Rates of αS1-Casein to αS1-I-Casein During Cheese Ripening by Intact-Protein Liquid Chromatography-High Resolution Mass Spectrometry. [PDF]

Rapid Commun Mass Spectrom
ABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Dolman S, van der Eijk M, Bevers L, Muijlwijk K, Lim ML, Hendriks M, Abello N, van der Hoeven R.   +7 more
europepmc   +2 more sources

Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment [PDF]

Foods
The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications.
Kerong Wang, Yun Chen, Xuhui Fan, Shengbo Yu, Yang Song, Shuang Wang, Weibo Zhang, Pengjie Wang, Shumin Wang, Yanli Zhu, Chong Chen, Zhishen Mu   +11 more
doaj   +2 more sources

Rennet-Induced Mixed Yak–Cow Casein Micelle Gels: Gelation Properties and Formation Mechanisms [PDF]

Gels
Rennet-induced yak casein gels have longer gelation time but higher elastic modulus than bovine casein gels, which limits cheese processing efficiency. In this study, yak and bovine casein micelles were mixed at ratios of 100:0, 75:25, 50:50, 25:75, and ...
Puwei Yan, Shaobo Zhen, Liya Zhang, Zhaobin Guo, Yan Zhang   +4 more
doaj   +2 more sources

Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C [PDF]

Foods, 2019
Antoine Bouchoux, Frédéric Pignon, Geneviève Gésan-Guiziou   +2 more
exaly   +2 more sources

Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles

Journal of Dairy Science, 2022
: The interactions among the proteins in sheep skim milk (SSM) during heat treatments (67.5–90°C for 0.5–30 min) were characterized by the kinetics of the denaturation of the whey proteins and of the association of the denatured whey proteins with casein
Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh   +4 more
doaj   +1 more source

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, Abdul Manab, Mulia Winirsya Apriliyani, Purwadi Purwadi   +3 more
doaj   +1 more source

What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products?

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, Noel A. McCarthy, Thom Huppertz, Todor Vasiljevic   +3 more
doaj   +1 more source

Use of casein micelles to improve the solubility of hydrophobic pea proteins in aqueous solutions via low-temperature homogenization

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, Israel García-Cano, Joana Ortega-Anaya, Rafael Jiménez-Flores   +3 more
doaj   +1 more source