User: Guest  Login
Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Journal title:
International Dairy Journal
Year:
2022
Journal volume:
130
Pages contribution:
105365
Fulltext / DOI:
doi:10.1016/j.idairyj.2022.105365
 BibTeX