Jump to main content
Jump to site search

Issue 71, 2014
Previous Article Next Article

The compositional factors involved in the heat stable sensitivity of yak milk

Author affiliations

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.

Graphical abstract: The compositional factors involved in the heat stable sensitivity of yak milk

Back to tab navigation

Publication details

The article was received on 20 Apr 2014, accepted on 05 Aug 2014 and first published on 06 Aug 2014


Article type: Paper
DOI: 10.1039/C4RA03600J
RSC Adv., 2014,4, 37669-37673

  •   Request permissions

    The compositional factors involved in the heat stable sensitivity of yak milk

    Q. Li, Y. Ma, S. He and R. Wang, RSC Adv., 2014, 4, 37669
    DOI: 10.1039/C4RA03600J

Search articles by author

Spotlight

Advertisements