Complex Between β-Lactoglobulin and κ-Casein. A Review

The complex which forms between β-lactoglobulin and κ-casein when milk is heated determines characteristics of the milk which are of considerable importance to the dairy industry. The physico-chemical characteristics of the complex are discussed, together with the mechanism of complex formation in m...

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Veröffentlicht in:	Journal of dairy science 1969-09, Vol.52 (9), p.1347-1355
1. Verfasser:	Sawyer, W.H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Calcium Caseins Chemical Phenomena Chemistry Chemistry, Physical Chymosin Hot Temperature Lactoglobulins Milk - analysis
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	The complex which forms between β-lactoglobulin and κ-casein when milk is heated determines characteristics of the milk which are of considerable importance to the dairy industry. The physico-chemical characteristics of the complex are discussed, together with the mechanism of complex formation in milk and in isolated systems. The role of the complex in determining the heat stability and rennet clotting behavior of milk is reviewed.
ISSN:	0022-0302 1525-3198
DOI:	10.3168/jds.S0022-0302(69)86753-6