Results 71 to 80 of about 2,242 (180)

Building a Sustainable Dairy Industry—Forging a Path of Synergy Between Nutrition, Animal Health and Environmental Stewardship

Animal Research and One Health, Volume 4, Issue 2, Page 134-135, May 2026.
Shengguo Zhao, David W. Everett
wiley   +1 more source

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. [PDF]

Foods, 2022
Aguilera-Toro M, Poulsen NA, Akkerman M, Rauh V, Larsen LB, Nielsen SD.   +5 more
europepmc   +1 more source

A Rheo-optical Investigation into the Viscoelastic Moduli of Acidified Milk Gel

Applied Rheology, 1999
Diffusing wave spectroscopy (DWS) in the backscattering geometry was employed to observe the evolution of the intensity correlation function during the acidification of skimmed milk by gluconic-δ-lactone (GDL).
Arikainen E. O., Earnshaw J. C., Wehling A., Waghorne E.   +3 more
doaj   +1 more source

STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

Пищевые системы, 2019
The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation.
I. T. Smykov
doaj   +1 more source

Letter to the editor: Casein micelles or casein supramolecules? [PDF]

Journal of Dairy Science, 2010
McMahon and Oommen (2008) drew our attention to the IUPAC definition of the supramolecule as “a system consisting of 2 or more molecular entities held together and organized by means of intermolecular (non-covalent) binding interactions.” This is now a direct quote from IUPAC Compendium of Chemical Terminology (IUPAC, 1997).
openaire   +1 more source

Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The present study attempted to identify individual milk proteins and other milk components that are associated with casein micelle size (CMS) and dry matter cheese yield (DMCY) using factor analysis.
D.R. Freitas, F.N. Souza, L.M. Fonseca, C.V.G. Ladeira, V.P.F. Santos, S.A. Diniz, M.X. Silva, J.P.A. Haddad, M.M.O.P. Cerqueira   +8 more
doaj   +1 more source

DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS [PDF]

Техника и технология пищевых производств, 2015
From the technological point of view, one of urgent problems is the study of milk coagulation for samples containing a close to natural amount of fat. This paper is devoted to theoretical and experimental study of flocculation and gelation processes in ...
Osintsev A.M., Braginsky V.I., Baburchin D.S., Rynk V.V.   +3 more
doaj  

Dissociation of casein micelles to soluble casein complexes [PDF]

Biochemical Journal, 1969
R F, Murphy, W K, Downey, R D, Kearney
openaire   +2 more sources

Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying

Food Chemistry Advances
Milk casein powder (MPC) is used in several food applications for its functional properties and to increase the protein content of the final products. Microbial transglutaminase (mTGase) is an enzyme that catalyzes the formation of intra-molecular cross ...
Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, Amandine Descamps, Guillaume Delaplace, Paulo Peres De Sa Peixoto   +7 more
doaj   +1 more source

Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content

Foods
Micellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined.
Elaheh Ahmadi, Tatijana Markoska, Thom Huppertz, Todor Vasiljevic   +3 more
doaj   +1 more source