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texto impreso
The occurrence of calcium lactate crystals (CLC) in hard cheeses is a continual expense to the cheese industry, as consumers fail to purchase cheeses with this quality defect. This research investigates the effects of the protein concentration o[...]
texto impreso
HARTE, FEDERICO ; RAO GURRAM, SUBBA ; LUEDECKE, LLOYD O. ; SWANSON, BARRY G. ; BARBOSA CANOVAS, GUSTAVO V.High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment ([...]
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The objective of this study was to evaluate the influence of high hydrostatic pressure (HHP) treatments on hydrophobicity of whey protein concentrate (WPC). An increase in binding affinity or decrease in apparent dissociation constant indicates [...]
