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Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels

✍ Scribed by Elin Hallén; Toomas Allmere; Anne Lundén; Anders Andrén

Book ID
116540354
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
320 KB
Volume
19
Category
Article
ISSN
0958-6946

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Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of dpureT whey proteins and gels in which both casein and whey proteins contribute to their properties. For casein-whey protein mixtures, it has been shown tha