Benutzer: Gast  Login
Titel:

Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Warncke, Malou; Kieferle, Ingrun; Nguyen, Thanh Mai; Kulozik, Ulrich
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...     »
Stichworte:
microfiltration; Polydispersity; Protein aggregates; Ultrafiltration; Viscosity; whey protein denaturation
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2022
Band / Volume:
312
Seitenangaben Beitrag:
110745
Volltext / DOI:
doi:10.1016/j.jfoodeng.2021.110745
 BibTeX