STUDIES ON PHYSICAL AND CHEMICAL PROPERTIES OF BUFFALOE MILK PROTEINS
KHALED NASSER NASSER HOMAID;
Abstract
Khaled N;:1sser Nasser Homaid. Studies on physical and chemical properties of buffaloe milk proteins. Unpublished Master of Science thesis, Ain Shams University, Faculty of Agriculture, Food Science Department (2000).
Ruffaloe's milk caseins were prepared as acid, rennet, and co-precipitated caseins. These milk protein products were used as it is rlnd after modification by acetylation or succinylation for studvinq some physical, and chemical and functional properties. Results indicated that alcohol stability was improved by acetylation and succinylation. Solubility at varying concentrations of CFt Cl2 was improved by acetylation and succinylation. Minimum solubility was shifted to pH 3-4 as a result of acetylation while it was shifted to pH 3 by succinylation.
Ruffaloe's milk caseins were prepared as acid, rennet, and co-precipitated caseins. These milk protein products were used as it is rlnd after modification by acetylation or succinylation for studvinq some physical, and chemical and functional properties. Results indicated that alcohol stability was improved by acetylation and succinylation. Solubility at varying concentrations of CFt Cl2 was improved by acetylation and succinylation. Minimum solubility was shifted to pH 3-4 as a result of acetylation while it was shifted to pH 3 by succinylation.
Other data
| Title | STUDIES ON PHYSICAL AND CHEMICAL PROPERTIES OF BUFFALOE MILK PROTEINS | Other Titles | دراسات على الخواص الطبيعية والكيماوية لبروتينات اللبن الجاموسي | Authors | KHALED NASSER NASSER HOMAID | Keywords | .Buffaloe milk protem, Casems, Functional propetties, Modification of milk casein, Physical propetties of casein solution, Chemical properties of casein solution | Issue Date | 2000 |
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