Complexation Between Casein Micelles and Whey Protein by Indirect UHT- Processing of Milk: Influence of Surface Hydrophobicity and Dye-Binding Characteristics of Micelles in Relationship with Their Physico-Functionality
نویسنده
چکیده
© 2012 Lieske, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Complexation Between Casein Micelles and Whey Protein by Indirect UHTProcessing of Milk: Influence of Surface Hydrophobicity and DyeBinding Characteristics of Micelles in Relationship with Their Physico-Functionality
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
متن کاملمقایسه میسلهایکازئین (Casein Micelles) در شیرخاموپاستوریزهبی چربی درpHهای مختلف با میکروسکوپ‌های الکترونی نگاره و گذاره
In this research some properties of the casein micelles in the raw and pasteurized milk were studied by electron microscopy. SEM and TEM were used to evaluate the differences in acidified casein micelles of raw and pasteurized milk at the Iso Electric Point (pH=4.6). Milk samples were taken from research pilot plant of The College of Agriculture. Milk was pasteurized by the L.T.L.T. method in t...
متن کاملمقایسه میسلهایکازئین (Casein Micelles) در شیرخاموپاستوریزهبی چربی درpHهای مختلف با میکروسکوپ‌های الکترونی نگاره و گذاره
In this research some properties of the casein micelles in the raw and pasteurized milk were studied by electron microscopy. SEM and TEM were used to evaluate the differences in acidified casein micelles of raw and pasteurized milk at the Iso Electric Point (pH=4.6). Milk samples were taken from research pilot plant of The College of Agriculture. Milk was pasteurized by the L.T.L.T. method in t...
متن کاملمطالعه میسل‌های کازئینی شیرخام و پاستوریزه در حالت طبیعی و پس از عمل مایه پنیر در سرما به کمک میکروسکوپ‌های الکترونی نگاره و گذاره
In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM a...
متن کاملمطالعه میسل‌های کازئینی شیرخام و پاستوریزه در حالت طبیعی و پس از عمل مایه پنیر در سرما به کمک میکروسکوپ‌های الکترونی نگاره و گذاره
In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM a...
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تاریخ انتشار 2012