Chemical interactions among caseins during rennet coagulation of milk.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21071
Abstract: Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after curd… read more here.
Keywords: milk; among caseins; interactions among; calcium ... See more keywords