Effect of heat-induced κ-casein dissociation on acid coagulation of milk

J Dairy Res. 2018 Feb;85(1):104-109. doi: 10.1017/S002202991700084X.

Authors

Daiki Oka¹, Wataru Ono², Shintarou Ohara², Tomohiro Noguchi¹, Katsumi Takano²

Affiliations

¹ Food Processing Technology Center,Faculty of Applied Bioscience,Tokyo University of Agriculture,1-1-1,Sakuragaoka,Setagaya-ku,Tokyo 156-8502,Japan.
² Department of Applied Biology and Chemistry,Faculty of Applied Bioscience,Tokyo University of Agriculture,1-1-1,Sakuragaoka,Setagaya-ku,Tokyo 156-8502,Japan.

PMID: 29468998
DOI: 10.1017/S002202991700084X

No abstract available

Keywords: Yogurt; casein micelles; heat-denaturation; negative charge; κ-casein.

MeSH terms

Animals
Caseins / chemistry*
Cattle
Food Analysis
Food Handling
Hot Temperature*
Hydrogen-Ion Concentration
Micelles
Milk / chemistry*

Substances

Caseins
Micelles