THE CHANGE OF CASEIN DURING STORAGE OF COOLED MILK AND ITS INFLUENCE ON THE QUALITY OF FERMENTED DAIRY PRODUCT
The duration of raw cooled milk storage until processing has a big influence on the properties and quality of fermented dairy products. Proteins undergo significant changes. At low temperatures, β-casein is removed from casein micelles to the milk plasma. As a result, the size of micelles decreases;...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5095 |