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Titel:

Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Warncke, Malou; Keienburg, Sonja; Kulozik, Ulrich
Abstract:
The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The pre-renneted powders already contain additives such as starter cultures and calcium chloride to instantaneously form homogeneous curds upon reconstitution. The impact of the c...     »
Stichworte:
cheese manufacture; cold-renneting; microfiltration; Milk protein concentrates; Milk protein powders; Spray drying; Ultrafiltration; whey protein denaturation
Zeitschriftentitel:
Foods (Basel, Switzerland)
Jahr:
2021
Band / Volume:
10
Heft / Issue:
7
Volltext / DOI:
doi:10.3390/foods10071606
Print-ISSN:
2304-8158
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