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Properties of casein concentrates containing various levels of beta‐casein

International journal of dairy technology, v.68 no.1, 2015년, pp.24 - 29  

Seibel, Jacquelyne R (Department of Food Science, University of Wisconsin‐) ,  Molitor, Michael S (Madison, 1605 Linden Drive, Madison, WI, 53706‐) ,  Lucey, John A (1565, USA)

Abstract AI-Helper 아이콘AI-Helper

Microfiltration (MF) of milk was used to produce casein (CN) concentrates (80% protein) with reduced whey protein levels. By varying temperature of MF, we altered the proportion of β‐CN to αs‐CN in CN concentrates and compared them to milk protein concentrate (MPC). Casein con...

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참고문헌 (26)

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