Effect of lactoferrin addition and pH on the protein interactions and the acid gelation properties of heated skim milk
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DOI: 10.1016/j.idairyj.2020.104950
Abstract: Abstract Adding lactoferrin to milk at its natural pH before heating decreased the serum-phase κ-casein and α-lactalbumin+β-lactoglobulin. All lactoferrin was with the colloidal phase. Lactoferrin addition to milk before heating and acidification increased the gelation… read more here.
Keywords: milk; lactoferrin increased; lactoferrin addition; skim milk ... See more keywords