Study on Heat Stability and Coagulation Properties of Milks with Different Protein Genotype
1989
The genetic polymorphism of caseins and β-lactoglobulin can heavily affect the composition and technological properties of milk [11, 12, 15]. While the effect of genetic variants on rennet coagulation has been extensively investigated, few and conflicting reports have been concerned with the relationships among protein polymorphism and heat stability of milk [9, 3, 13].
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
12
References
0
Citations
NaN
KQI