Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-04T06:00:03.393Z Has data issue: false hasContentIssue false
  • English
  • Français

Distribution of proteins in concentrated skim milk reconstituted from low- and high-heat milk powders

Published online by Cambridge University Press:  01 June 2009

Brent R. Ward ,
Simon J. Goddard ,
Mary-Ann Augustin  and
Ian R. McKinnon
Brent R. Ward
Affiliation:
CSIRO Division of Food Science and Technology, Melbourne Laboratory, Highett, VIC 3190, Australia
Simon J. Goddard
Affiliation:
CSIRO Division of Food Science and Technology, Melbourne Laboratory, Highett, VIC 3190, Australia
Mary-Ann Augustin
Affiliation:
CSIRO Division of Food Science and Technology, Melbourne Laboratory, Highett, VIC 3190, Australia
Ian R. McKinnon
Affiliation:
*Chemistry Department, Monash University, Clayton, VIC 3168, Australia
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 63 , Issue 4 , November 1996 , pp. 643 - 648
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Augustin, M. A. & Clarke, P. T. 1991 Calcium ion activities of cooled and aged reconstituted and recombined milks. Journal of Dairy Research 58 219–229CrossRefGoogle Scholar
Belec, J. & Jenness, R. 1962 Dephosphorization of casein by heat treatment. II. In skimmilks. Journal of Dairy Science 45 20–26CrossRefGoogle Scholar
Dalgleish, D. G. & Law, A. J. R. 1988 pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins. Journal of Dairy Research 55 529–538CrossRefGoogle Scholar
Dalgleish, D. G. & Law, A. J. R. 1989 pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release. Journal of Dairy Research 56 727–735CrossRefGoogle Scholar
Davies, D. T. & Law, A. J. R. 1987 Quantitative fractionation of casein mixtures by fast protein liquid chromatography. Journal of Dairy Research 54 369–376CrossRefGoogle Scholar
Goddard, S. J. & Augustin, M. -A. 1995 Formation of acid-heat-induced skim milk gels in the pH range 5·0–5·7: effect of the addition of salts and calcium chelating agents. Journal of Dairy Research 62 491–500CrossRefGoogle Scholar
Griffin, M. C. A., Lyster, L. J. & Price, J. C. 1988 The disaggregation of calcium-depleted casein micelles. European Journal of Biochemistry 174 339–343CrossRefGoogle ScholarPubMed
Heertje, I., Visser, J. & Smits, P. 1985 Structure formation in acid milk gels. Food Microstructure 4 267–277Google Scholar
International Dairy Federation 1993 Milk: Determination of Nitrogen Content. Brussels: IDF (FIL-IDF Standard no. 20B)Google Scholar
Law, A. J. R., Horne, D. S., Banks, J. M. & Leaver, J. 1994 Heat-induced changes in the whey proteins and caseins. Milchwissenschaft 49 125–129Google Scholar
Nieuwenhujse, J. A., Timmermans, W. & Walstra, P. 1988 Calcium and phosphate partitions during the manufacture of sterilized concentrated milk and their relations to the heat stability. Netherlands Milk and Dairy Journal 42 387–421Google Scholar
Pyne, G. T. 1962 Reviews of the progress of dairy science. Section C: Dairy chemistry. Some aspects of the physical chemistry of the salts of milk. Journal of Dairy Research 29 101–130CrossRefGoogle Scholar
Rose, D. 1968 Relation between micellar and serum casein in bovine milk. Journal of Dairy Science 51 1897–1902CrossRefGoogle Scholar
Rowland, S. J. 1937 The soluble protein fraction of milk. Journal of Dairy Research 8 6–14CrossRefGoogle Scholar
Sawyer, W. H. 1969 Complex between β-lactoglobulin and κ-casein. A review. Journal of Dairy Science 52 1347–1355CrossRefGoogle ScholarPubMed
Standards Association of Australia 1988 Methods of chemical and physical testing for the dairying industry. General methods and principles – determination of nitrogen – nitrogen fractions from milk. (SAA AS 2300.1.2.2)Google Scholar
Van Hooydonk, A. C. M., Hagedoorn, H. G. & Boerrigter, I. J. 1986 pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 1. Effect of acidification on physico-chemical properties. Netherlands Milk and Dairy Journal 40 281–296Google Scholar
Walstra, P. & Jenness, R. 1984 Dairy Chemistry and Physics, pp. 162–185. New York: Wiley-InterscienceGoogle Scholar