THE gelation of gelatin results from a thermally reversible cross-linking process involving hitherto unknown functional groups. In studies of gelation–molecular weight correlations of chemically ...

When the acidity of the milk increases, curds of casein protein separate from the whey, the liquid part of the milk. Once the curd has solidified, it’s cut into pieces and cooked until more ...

San Francisco’s New Culture has submitted the product label for its mozzarella – made from animal-free casein – for review to the state of California. As it gears up for commercialisation, precision ...

Milk Specialties Global, one of the nation’s largest producers of high-quality milk and whey proteins, has added casein to the company’s product portfolio. Production began March 6, 2013 at its ...