High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.
TY - JOUR
AU - Maćej, Ognjen
AU - Jovanović, Snežana
AU - Djurdjević, J.D.D.
PY - 2002
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/369
AB - High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.
PB - Savez hemijskih inženjera, Beograd
T2 - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1 - The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]
EP - 133
IS - 1
SP - 123
VL - 8
UR - conv_8024
UR - https://hdl.handle.net/21.15107/rcub_agrospace_369
ER -
@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Djurdjević, J.D.D.",
year = "2002",
abstract = "High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]",
pages = "133-123",
number = "1",
volume = "8",
url = "conv_8024, https://hdl.handle.net/21.15107/rcub_agrospace_369"
}
Maćej, O., Jovanović, S.,& Djurdjević, J.D.D.. (2002). The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 8(1), 123-133.
conv_8024
Maćej O, Jovanović S, Djurdjević J. The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2002;8(1):123-133.
conv_8024 .
Maćej, Ognjen, Jovanović, Snežana, Djurdjević, J.D.D., "The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 8, no. 1 (2002):123-133,
conv_8024 .
