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Titel:

A comparison of low-intensity ultrasound and oscillating rheology to assess the rennet coagulation properties of casein solutions considering effects of UHT heat pre-treatment

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Wang, Q.; Bulca, S.; Kulozik, U.; Wang, Qin
Abstract:
Ultrasonic and oscillating rheological methods were applied to investigate the effects of heat pre-treatment at Ultra-High-Temperatures on the rennet gel formation of a whey-protein-free casein solution. By comparison, the ultrasonic velocity was found to be sensitive to measure the enzymatic hydrolysis by rennet and the following aggregation process, but not as sensitive to detect the formation of a casein gel. In contrast, the oscillating rheological method was not sensitive enough to detect t...     »
Stichworte:
Casein; Oscillationg rheology; Rennet gelation; UHT-treatment; Ultrasound
Zeitschriftentitel:
International Dairy Journal
Jahr:
2007
Band / Volume:
17
Heft / Issue:
1
Seitenangaben Beitrag:
50--58
Volltext / DOI:
doi:10.1016/j.idairyj.2005.12.008
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