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Abstract
We investigated protein modifications that occur during short‐ and long‐term storage of raw, pasteurized, and ultra‐high‐temperature processed (UHT) milks using RE‐HPLC and redox proteomics. The RE‐HPLC results show that casein dissociation and whey protein/κ‐casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after...
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