SCHEDULED MAINTENANCE
The compositional factors involved in the heat stable sensitivity of yak milk
Abstract
The compositional factors involved in the heat stable sensitivity of yak milk were investigated. Compared to heat-unstable yak milk, heat-stable yak milk samples were characterized by higher pH, non-protein-nitrogen, soluble proteins, whey protein, urea, P, a lower soluble Ca and ratio of Ca to P. The content of κ-casein in heat-stable yak milk is higher than in heat-unstable yak milk. The content of αs1-casein in heat-stable yak milk is lower than in heat-unstable yak milk. For whey proteins, the content of β-LGA and β-LGB in heat-stable yak milk is higher than in heat-unstable yak milk.
Please wait while we load your content...
