Articles citing this article

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Cited article:

Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches

Joseph F. Kayihura
Food Science & Nutrition 12 (3) 1399 (2024)
https://doi.org/10.1002/fsn3.3868

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Fanny Guyomarc’h
Le Lait 86 (1) 1 (2006)
https://doi.org/10.1051/lait:2005046

Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk

Daniel Mollé, Karine Jean and Fanny Guyomarc’h
International Dairy Journal 16 (12) 1435 (2006)
https://doi.org/10.1016/j.idairyj.2005.11.013

β-Lactoglobulin is a Thermal Marker in Processed Milk as Studied by Electrophoresis and Circular Dichroic Spectra

W.L. Chen, M.T. Hwang, C.Y. Liau, et al.
Journal of Dairy Science 88 (5) 1618 (2005)
https://doi.org/10.3168/jds.S0022-0302(05)72833-2

A new spectrophotometric assay for native β-lactoglobulin in raw and processed bovine milk

Bärbel Lieske, Gerd Konrad and Wolfgang Faber
International Dairy Journal 7 (12) 805 (1997)
https://doi.org/10.1016/S0958-6946(97)00072-1