Effect of heat on α-lactalbumin and β-lactoglobulin in bovine milk
Authors:
- 1 June 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (2) , 367-371
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The role of β-lactalbumin in the primary phase of chymosin action on heated casein micellesJournal of Dairy Research, 1976
- The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milkJournal of Dairy Research, 1974
- Factors affecting the action of rennin in heated milkJournal of Dairy Research, 1972
- The primary phase of rennin action in heat-sterilized milkJournal of Dairy Research, 1970
- On the column chromatography of bovine whey proteinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1970
- The rennet hysteresis of heated milkJournal of Dairy Research, 1969
- Heat-Induced Interaction between Crude κ-Casein and β-LactoglobulinJournal of Dairy Science, 1963
- Relation of Milk Serum Proteins and Milk Salts to the Effects of Heat Treatment on Rennet ClottingJournal of Dairy Science, 1961