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Properties of casein micelles in high pressure-treated bovine milk
Thom Huppertz
, Patrick F. Fox
,
Alan L. Kelly
School of Food and Nutritional Sciences
University College Cork
Research output
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peer-review
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Food Science
High Pressure Treatment
100%
Bovine Milk
100%
Casein Micelles
100%
Casein
60%
Casein Micelle Size
60%
Urea
20%
Whey Protein
20%
Sodium
20%
L-values
20%
Lactoglobulin
20%
Reconstituted Milk
20%