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Titel:

Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Reiter, Marius; Reitmaier, Michael; Kulozik, Ulrich
Abstract:
Milk protein concentrates are gaining importance in dairy products design and manufacture. The effect of adding CaCl2 or trisodium citrate (TSC) at various concentrations to micellar casein concentrate (MCC) with threefold concentrated casein micelles (CM) was assessed and compared with natural casein concentration. CM in MCC and in a skim milk-like system (MLC) were analysed regarding soluble and sedimentable casein, micellar calcium, phosphate, and micelle hydration. We hypothesised that casei...     »
Zeitschriftentitel:
International Dairy Journal
Jahr:
2022
Band / Volume:
130
Seitenangaben Beitrag:
105365
Volltext / DOI:
doi:10.1016/j.idairyj.2022.105365
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