Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum
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DOI: 10.3390/foods10040822
Abstract: Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the… read more here.
Keywords: added calcium; equilibrium; serum; casein ... See more keywords