Effects of milk heat treatment on casein micellessize
- Autores: Tihomirova N.A1, Alenichev M.K1, Jovannik I.E1
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Afiliações:
- Edição: Nº 4 (2018)
- Páginas: 52-53
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329223
- ID: 329223
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Resumo
Sizes of casein micelles in the experimental samples prepared from pasteurized liquid milk andreconstituted milk have been determined by themethod of the dynamic light diffusion. The sizeof milk proteins increased with increasing theshare of reconstituted whole milk and slightlychanged with increase of the skim reconstitutedmilk share.
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Bibliografia
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- Beliciu, C.M. The casein micelle: stability and heat-induced interactions (PhD thesis) / C.M. Beliciu // Cornell University. 2011.
- ГОСТ Р 8.774-2011 «Государственная система обеспечения единства измерений (ГСИ). Дисперсный состав жидких сред. Определение размеров частиц по динамическому рассеянию света».
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- Beliciu, C.M. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering / C.M. Beliciu & C.I. Moraru // J. Dairy Sci. 2009. V. 92. P. 1829-1839.
- Горбатова, К.К. Биохимия молока и молочных продуктов / К.К. Горбатова, П.И. Гунькова. - СПб.: ГИОРД, 2010. - 336 с.
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