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The Two-Stage Coagulation of Milk Proteins in the Minimum of the Heat Coagulation Time-pH Profile of Milk: Effect of Casein Micelle Size
milk heat stability casein micelle size
2008/4/1
Milks with casein micelles larger or smaller than control milk were prepared by differential centrifugation. The heat stability of these modified milks increased markedly throughout the pH range 6.4 t...
Electron Microscopic Study on the Influence of Deimination on Casein Micelle Formation
casein micelle deimination arginine
2008/3/28
The role of arginine residues in the formation of casein micelles was examined by means of an electron microscope. The positively charged arginyl residues were enzymically modified to noncharged citru...
