Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04708-8
Abstract: The effect of milk pH before heating on casein–whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at… read more here.
Keywords: milk; protein; milk heating; effect milk ... See more keywords
Effect of milk allowance on the suitability of automated behavioural and physiological measures as early disease indicators in calves
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DOI: 10.1016/j.applanim.2020.105202
Abstract: Abstract This study investigated the effect of milk allowance on the suitability of behavioural and physiological responses, individually and in combination, as early disease indicators. A total of 120 heifer calves were assigned into a… read more here.
Keywords: milk; allowance suitability; effect milk; disease ... See more keywords
Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product
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DOI: 10.1016/j.idairyj.2021.105150
Abstract: Abstract Protein-protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production… read more here.
Keywords: dairy; effect milk; milk; dairy product ... See more keywords