User: Guest  Login
Document type:
Zeitschriftenaufsatz 
Author(s):
Warncke, Malou; Kieferle, Ingrun; Nguyen, Thanh Mai; Kulozik, Ulrich 
Title:
Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production 
Abstract:
total protein concentration and a high degree of whey protein denaturation is needed. However, concentration impacts inevitably the concentrate's viscosity---particularly after heat treatment. Our research question was therefore, which mechanisms are responsible for changes in viscosity upon increasing the total protein concentration, varying the casein/whey protein ratio, and heating. In order to answer this question, we investigated the viscosity of unheated and heated milk protein concentrate...    »
 
Keywords:
microfiltration; Polydispersity; Protein aggregates; Ultrafiltration; Viscosity; whey protein denaturation 
Journal title:
Journal of Food Engineering 
Year:
2022 
Journal volume:
312 
Pages contribution:
110745