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

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

Book ID
116540126
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
211 KB
Volume
17
Category
Article
ISSN
0958-6946

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✍ Ton van Vliet; Catriona M.M. Lakemond; Ronald W. Visschers 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 186 KB

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