Relationship between casein micelle size, protein composition and stability of UHT milk
Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh, John Sørensen, Lotte Bach Larsen, Nina Aagaard Poulsen
Topics & Concepts
MicelleChemistryCaseinSkimmed milkFood scienceParticle sizeChromatographyComposition (language)Organic chemistryAqueous solutionPhysical chemistryLinguisticsPhilosophyProteins in Food SystemsMilk Quality and Mastitis in Dairy CowsProbiotics and Fermented Foods