Chemical interactions among caseins during rennet coagulation of milk

Chemical interactions among caseins during rennet coagulation of milk

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 cutting. Hydrophobic inter-pro...

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Bibliographic Details
Main Authors: J.C. Amaro-Hernández, G.I. Olivas, C.H. Acosta-Muñiz, N. Gutiérrez-Méndez, C. Rios-Velasco, D.R. Sepulveda
Format: Article
Language:English
Published: Elsevier 2022-02-01
Series:Journal of Dairy Science
Subjects:
milk curd
inter-casein chemical bonds
curd caseins interactions
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030221010250

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http://www.sciencedirect.com/science/article/pii/S0022030221010250

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