Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes
Keywords: β-casein phenotypes; Foaming; Gelation kinetics; Yoghurt microstructure; Texture; Rheology; β-CN; beta-casein; CLSM; confocal laser scanning microscopy; HPLC; high performance liquid chromatography; SEM; scanning electron microscopy;