Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates

Marie Renan (1) , Fanny Guyomarc'H (2) , Marc Chatriot (1) , Valérie Gamerre (1) , Marie-Hélène Famelart (2)

1 EPI Ingrédients
2 STLO - Science et Technologie du Lait et de l'Oeuf

Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates

Mots clés: WHEY PROTEIN; milk protein; protein; milk

Mots clés: protéine du lait; protéine; lait; enzyme; traitement thermique

Domaines: Ingénierie des aliments

Marie Renan, Fanny Guyomarc'H, Marc Chatriot, Valérie Gamerre, Marie-Hélène Famelart. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates. Journal of Agricultural and Food Chemistry, 2007, 55, pp.6736-6745. ⟨10.1021/jf0705771⟩. ⟨hal-01454014⟩