The effect of cooking and washing temperature during pilot‐scale rennet casein manufacture on casein hydration characteristics in disodium orthophosphate solution
Authors:
- 21 February 2002
- journal article
- research article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 55 (1) , 18-26
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Maillard reaction contributes to variability in hydration characteristics of rennet caseins in solutions of a calcium-sequestering saltInternational Journal of Dairy Technology, 1999
- Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufactureFood Hydrocolloids, 1999
- The hydration behaviour of rennet caseins in calcium chelating salt solution as determined using a rheological approachFood Hydrocolloids, 1998
- Chromatographic Determination of Bound Hydroxymethylfurfural as an Index of Milk Protein GlycosylationJournal of Agricultural and Food Chemistry, 1997
- Fluorescence associated with Maillard reaction in milk and milk-resembling systemsFood Chemistry, 1996
- Effect of coagulation and washing conditions on fines, water holding capacity and microstructure of acid casein curdJournal of Dairy Research, 1990
- Development of an objective method for assessing the mechanical strength of casein curdJournal of Dairy Research, 1986
- Heat stability of milk: pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperaturesJournal of Dairy Research, 1985
- Particle size distribution and calcium content of batch-precipitated acid casein curd: effect of precipitation temperature and pHJournal of Dairy Research, 1985
- Inclusion of gas in casein and leaf protein precipitate particles and its effect on particle densityJournal of Chemical Technology and Biotechnology, 1984