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Study on the change in the molecular weight of casein during milk fermentation.

Author(s) : YANG B., YANG G., WU X.

Summary

In this paper, the change in the molecular weight of casein was determined by GPC during casein fermentation. The result showed that casein degradation produced from casein fermentation during 4-6h released many peptides with low molecular weight. It was found that the optimum conditions were: fermentation time 5 h, temperature 40°C, concentration of the fermentation 7.5%.

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Pages: ICR07-C2-1144

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Details

  • Original title: Study on the change in the molecular weight of casein during milk fermentation.
  • Record ID : 2008-0292
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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