COMPARISON OF CASEIN MICELLES MICROGRAPHSIN RAW AND PASTEURIZED SKIM MILK IN DIFFERENTPHS BYSEM AND TEM

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

EZATPANAH H.; EHSANI M.R.; LAMEA H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Water and Soil Science Year:2005 | Volume:9 | Issue:2 Page(s): 145-156

Download Full-Text

Persian Verion

View:

2,130

Download:

Cites:

Information Journal Paper

Title

COMPARISON OF CASEIN MICELLES MICROGRAPHSIN RAW AND PASTEURIZED SKIM MILK IN DIFFERENTPHS BYSEM AND TEM

Author(s)

EZATPANAH H. | EHSANI M.R. | LAMEA H. | Issue Writer Certificate

Keywords

CASEIN MICELLEQ4

ISOELECTRIC CASEINQ4

RAW MILKQ4

PASTEURIZE MILKQ4

ISOELECTRIC PH OF CASEINQ4

SEM MICROSCOPEQ4

TEM MICROSCOPEQ4

Abstract

In this research some properties of the CASEIN MICELLEs in the raw and pasteurized milk were studied by electron microscopy. SEM and TEM were used to evaluate the differences in acidified CASEIN MICELLEs of raw and pasteurized milk at the Iso Electric Point (pH=4.6). Milk samples were taken from research pilot plant of The College of Agriculture. Milk was pasteurized by the L.T.L.T. method in the same pilot plant. The samples of raw and pasteurized milk were divided into two parts. One part of raw and pasteurized milk was acidified to the Iso Electric Point of caseins (pH=4.6) by lactic acid (9%) and then sample preparation for electron microscopy was done. According to the previous findings, results indicated th1it in the native pH, specially in fresh RAW MILK casein micelles were in spherical and individual form with the smooth surface. Aggregated CASEIN MICELLEs were present of acidified samples of the raw and pasteurized milk. Aggregation was the result of neutralization of electric charges in the isoelectric pH of casein and partial removal of micellar calcium phosphate. Results of both electron microscope confirmed each other and effects of heating on increasing of the CASEIN MICELLE size during pasteurization were seen.

Cites

تاثیر سلولهای سوماتیک بر کیفیت شیرخام و فرآورده های شیری

References

No record.

Cite

APA: Copy

EZATPANAH, H., EHSANI, M.R., & LAMEA, H.. (2005). COMPARISON OF CASEIN MICELLES MICROGRAPHSIN RAW AND PASTEURIZED SKIM MILK IN DIFFERENTPHS BYSEM AND TEM. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 9(2), 145-156. SID. https://sid.ir/paper/381897/en

Vancouver: Copy

EZATPANAH H., EHSANI M.R., LAMEA H.. COMPARISON OF CASEIN MICELLES MICROGRAPHSIN RAW AND PASTEURIZED SKIM MILK IN DIFFERENTPHS BYSEM AND TEM. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2005;9(2):145-156. Available from: https://sid.ir/paper/381897/en

IEEE: Copy

H. EZATPANAH, M.R. EHSANI, and H. LAMEA, “COMPARISON OF CASEIN MICELLES MICROGRAPHSIN RAW AND PASTEURIZED SKIM MILK IN DIFFERENTPHS BYSEM AND TEM,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 9, no. 2, pp. 145–156, 2005, [Online]. Available: https://sid.ir/paper/381897/en

Related Journal Papers