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Use of radiolabelled beta -lactoglobulin and alpha -lactalbumin to follow thermally induced interactions in milk systems


Use of radiolabelled beta -lactoglobulin and alpha -lactalbumin to follow thermally induced interactions in milk systems



Journal of Dairy Science 71(Suppl 1): 98



ISSN/ISBN: 0022-0302

When skim milk containing 14C-labelled beta -lactoglobulin ( beta -Lg) and alpha -lactalbumin ( alpha -La) was heated at 70 degrees C for 10-45 s and clotted with rennet, about 2% and <0.3% of the beta -Lg and alpha -La resp. were incorporated into the curd.

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Accession: 001726249

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