Heat-induced interactions between genetic variants of beta-lactoglobulin and kappa-casein and the subsequent effect of rheological properties of stirred skimmilk gels
1997
Andren, A. | Allmere, T. | Bjoerck, L. (Swedish Univ. of Agricultural Science, Uppsala (Sweden). Dept. of Food Science)
Different milk protein genotypes have been demonstrated to influence the cheesemaking properties of milk, whether they also have an influence on the consistency and water-holding capacity of fermented milks has been less well studied. During the past years we have carried out a study of the heat-induced interactions between defined genetic variants of beta-lactoglobulin (beta-Lg) and kappa-casein (kappa-Cn) in milk and the subsequent influence on some important rheological parameters in acidified and stirred skimmilk gels, which are summarized in this short communication.
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