Structural organization of the goat casein micelle: effect of the physico-chemical environment (pH, temperature, ionic strength) on its mineral and protein composition

The structure of casein micelles in caprine milk has been studied. Although there were marked differences in casein composition, the basic structure of caprine milks is dependent on the participation of colloidal calcium phosphate in an analogous way to that found in bovine milk.

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Bibliographische Detailangaben
Veröffentlicht in:	International dairy journal 1999-03, Vol.9 (3), p.369-370
Hauptverfasser:	Jaubert, A, Durier, Ch, Kobilinsky, A, Martin, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Biological and medical sciences CASEIN CASEINA CASEINE CHEMICAL STRUCTURE ESTRUCTURA QUIMICA Food industries Fundamental and applied biological sciences. Psychology GOAT MILK LAIT DE CHEVRE LECHE DE CABRA Life Sciences Micelle Milk and cheese industries. Ice creams STRUCTURE CHIMIQUE TEMPERATURA TEMPERATURE
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Beschreibung
Zusammenfassung:	The structure of casein micelles in caprine milk has been studied. Although there were marked differences in casein composition, the basic structure of caprine milks is dependent on the participation of colloidal calcium phosphate in an analogous way to that found in bovine milk.
ISSN:	0958-6946 1879-0143
DOI:	10.1016/S0958-6946(99)00091-6