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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Vollmer, Almut H.; Kieferle, Ingrun; Pusl, Alexandra; Kulozik, Ulrich 
Titel:
Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese 
Abstract:
The effects of varying the concentration of pentasodium triphosphate (PP) emulsifying salt [0, 0.6, 1.2, 1.5, and 1.8%, plus 0.9% of a mixture of citric acid (CA) and disodium phosphate (DSP) to adjust cheese pH to 5.85] on rheological, textural, physicochemical, and microstructural properties were studied in a processed cheese model system containing ̃20% micellar casein concentrate, \̃20% sunflower oil, and \~̃59% water. Special emphasis was placed on the unique casein fibrils recently describ...    »
 
Stichworte:
amyloid fibrils; Animals; Caseins; Cheese; emulsifying salt; Hydrogen-Ion Concentration; Polyphosphates; protein-protein interactions; transmission electron microscopy; Viscosity 
Zeitschriftentitel:
Journal of Dairy Science 
Jahr:
2021 
Band / Volume:
104 
Heft / Issue:
11 
Seitenangaben Beitrag:
11442--11456 
Volltext / DOI: