Influence of k-casein genotype on heat stability and cheese making properties of milk powder

Influence of k-casein genotype on heat stability and cheese making properties of milk powder

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products,...

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Bibliographic Details
Main Authors: Alexandr Gennadyevich Kruchinin, Elena Evgenyevna Illarionova, Alana Vladislavovna Bigaeva, Svetlana Nikolaevna Turovskaya
Format: Article
Language:English
Published: Croatian Dairy Union 2021-01-01
Series:Mljekarstvo
Subjects:
milk powder
k-casein
heat stability
cheese making properties
Online Access:https://hrcak.srce.hr/file/396615
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