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Document type:
Zeitschriftenaufsatz 
Author(s):
Bulca, S.; Wolfschoon-Pombo, A.; Kulozik, U. 
Title:
Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations 
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...    »
 
Keywords:
Casein; Chymosin; Heat treatment; Mikrofiltration; Milk Proteins; Rennet 
Journal title:
International Journal of Dairy Technology 
Year:
2016 
Journal volume:
69 
Journal issue:
Pages contribution:
328--336