Controlled proteolysis and the properties of milk gels.

  title={Controlled proteolysis and the properties of milk gels.},
  author={Jie Li and Douglas G Dalgleish},
  journal={Journal of agricultural and food chemistry},
  volume={54 13},
Milk gels induced by partial proteolysis of the kappa-casein followed by acidification were studied, and their gelation behavior was compared to that of milk gels induced by simultaneous acidification and renneting, using dynamic rheology. There were generally two stages (at pH values below and above 5.0) in the gelation of the milk whose kappa-casein had been partially proteolyzed and acidified. The onset of gelation was at higher pH as the degree of kappa-casein proteolysis increased. The… CONTINUE READING