Characterization of changes in composition and physicochemical properties of casein micelles from raw milk to buttermilk
It is well-documented that buttermilk has poor coagulation properties due to changes that occur to the casein micelles during the butter-making process. These modifications are generally attributed to the pasteurization of the cream upon which interactions between the proteins are promoted. It was h...
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| Format: | Others |
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DigitalCommons@CalPoly
2014
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| Online Access: | https://digitalcommons.calpoly.edu/theses/1162 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=2255&context=theses |