Thèse de doctorat en Physico-chimie et qualité des bioproduits
Soutenue en 2010
Pas de résumé disponible.
Buffalo milk is to second most produced milk in the world after cow milk with – 13% contribution in the world’s milk production. Buffalo milk is generally richer in fat, lactose, minerals and protein particularly in casein contents than cow milk. Casein micelles play a key role in milk for its biological and technological functionalities. Despite of lot of literature on casein micelles of cow mil kits micellar organization and dynamics are not well know whereas the knowledge on casein micelles of buffalo milk is even far less especially in its native state and under differt physico-chemical conditions. The objective of the thesis was to gain knowledge on casein micelle of buffalo milk and its molecular changes as a function of different physico-chemical conditions (ionic strengths, acidifications, alkalinisations and heat treatments). The comparison with casein micelles of cow mil kwas used as a reference throughout the study