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Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats. [PDF]

open access: yesFoods
Kotsiou K   +7 more
europepmc   +1 more source
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Caseins and casein micelles

2022
Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey. Understanding caseins, their association into casein micelles and the properties of casein micelles is thus very important.
Huppertz, Thom, Gazi, Inge
openaire   +2 more sources

Casein Genes and Genetic Engineering of the Caseins

1986
The caseins are the major proteins of milk providing needed amino acids to the suckling infant. The bovine caseins have been the most thor oughly studied and serve as the principal basis for the dairy industry. The bovine caseins are comprised of 4 major polypeptide families: αsl-, αs2-, s-, and κ-caseins (52).
Y, Kang   +2 more
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Manufacture of Milk and Whey products: Caseins, Caseinates and Micellar Casein

2022
Caseins, caseinates and micellar caseins are widely used as ingredients in many food and non-food applications. Separation of caseins from the remaining milk constituents (mainly whey proteins, lactose, minerals) can be achieved by selective precipitation using acid or rennet, or by applying membrane filtration techniques. With membrane filtration, the
Raak, Norbert, Corredig, Milena
openaire   +1 more source

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