Effects of Different Thermal Sterilization Conditions on Structural and Functional Properties of Whey and Casein Proteins in Goat Milk

Effects of Different Thermal Sterilization Conditions on Structural and Functional Properties of Whey and Casein Proteins in Goat Milk

This study investigated the effects of different thermal sterilization conditions on the structural and functional properties of whey and caseins in goat milk. The commonly used industrial sterilization conditions including 65 ℃ for 30 min, 80 ℃ for 30 s, 95 ℃ for 5 min and 135 ℃ for 4 s were select...

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Bibliographic Details
Main Author: MA Yutong, QIAO Ziyan, ZENG Qingkun, YANG Pan, LI Ling, CHEN Lin, FENG Xianchao
Format: Article
Language:English
Published: China Food Publishing Company 2024-08-01
Series:Shipin Kexue
Subjects:
goat milk; whey protein; casein; structural properties; functional features
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-007.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-007.pdf

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