Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk

Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk

ABSTRACT: Mechanical and physicochemical treatments of milk induce structural modifications of the casein (CN) micelles, affecting their techno-functional properties in dairy processing. Here, we studied the effect of alkalinization and ultra-high-pressure homogenization (UHPH) on CN micelles in raw...

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Bibliographic Details
Main Authors: S. Touhami, A. Marciniak, A. Doyen, G. Brisson
Format: Article
Language:English
Published: Elsevier 2022-04-01
Series:Journal of Dairy Science
Subjects:
skim milk
casein micelle
alkalinization
UHPH
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222000194

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http://www.sciencedirect.com/science/article/pii/S0022030222000194

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