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Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment on Coagulating Properties of Milk
k-casein b-lactoglobulin Heat Treatment Coagulating Properties Rennet Clotting Time
2016/4/13
Fifty-two Holstein cows with different phenotypes of k-casein (k-CN) and b-lactoglobulin (b-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80째C for 2 min. Coagul...