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Titel:

Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Bulca, S.; Wolfschoon-Pombo, A.; Kulozik, U.
Abstract:
The renneting properties of whey protein-free, UHT-heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein-free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels...     »
Stichworte:
Casein; Chymosin; Heat treatment; Mikrofiltration; Milk Proteins; Rennet
Zeitschriftentitel:
International Journal of Dairy Technology
Jahr:
2016
Band / Volume:
69
Heft / Issue:
3
Seitenangaben Beitrag:
328--336
Volltext / DOI:
doi:10.1111/1471-0307.12308
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