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Journal of Microencapsulation
Micro and Nano Carriers
Volume 3, 1986 - Issue 2
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Research Article

Encapsulation of proteins and peptides in milkfat: encapsulation efficiency and temperature and freezing stabilities

S. D. Braun Walter V. Price Cheese Research Institute, Department of Food Science, University of Wisconsin, Madison, WI, 53706, USA
&
N. F. Olson Walter V. Price Cheese Research Institute, Department of Food Science, University of Wisconsin, Madison, WI, 53706, USA
Pages 115-126 | Received 28 Jan 1986, Published online: 27 Sep 2008

References

  • Braun S. D., Olson N. F. Microencapsulation of cell-free extracts to demonstrate the possibility of heterogeneous enzyme systems and cofactor recycling for development of flavor in cheese. Journal of Dairy Science 1986a; 69: 1202–1208
  • Braun S. D., Olson N. F. Formation of microcapsules from temperature-fractionated milkfat. Journal of Food Science 1986b, submitted for publication
  • Braun S. D., Olson N. F., Lindsay R. C. Production of flavor compounds: Aldehydes and alcohols from leucine by microencapsulated cell-free extracts of Streptococcus lactis var. maltigenes. Journal of Food Biochemistry 1983; 7: 23–41
  • Hipp N. J., Groves M. L., Custer J. H., McMeeken T. L. Separation of alpha-beta- and gamma-casein. Journal of Dairy Science 1952; 35: 272–282
  • Lowry O. H., Rosebrough N. J., Farr A. L., Randall R. J. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 1951; 193: 265–275
  • Magee E. L., Jr, Olson N. F. Microencapsulation of cheese ripening system; formation of microcapsules. Journal of Dairy Science 1981a; 64: 600–610
  • Magee E. L., Jr, Olson N. F. Microencapsulation of cheese ripening system; stability of microcapsules. Journal of Dairy Science 1981b; 64: 611–615
  • Magee E. L., Jr, Olson N. F., Lindsay R. C. Microencapsulation of cheese ripening system; production of diacetyl and acetoin in cheese by encapsulated bacterial cell-free extract. Journal of Dairy Science 1981; 64: 616–621

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