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Studies on the stabilisation of calcium sensitive alpha s-casein by kappa -casein isolated from fermented milk in making curd


, : Studies on the stabilisation of calcium sensitive alpha s-casein by kappa -casein isolated from fermented milk in making curd. Journal of Food Science and Technology, India 11(5): 221-224

During curd formation by fermentation, sialic acid content of whole casein and kappa -casein decreased; about 69.5 and 63.7% respectively of the total sialic acid was released after 8 h of fermentation.

US$29.90


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