Investigation of Solubilization, Cold Gelation, and Rennet Coagulation Properties of Highly Concentrated Micellar Casein Concentrate for Use in Cheese Making

Investigation of Solubilization, Cold Gelation, and Rennet Coagulation Properties of Highly Concentrated Micellar Casein Concentrate for Use in Cheese Making

Highly concentrated micellar casein concentrate (HC-MCC), a potential ingredient for cheese making, containing ~20% casein with ~70% of serum proteins removed by microfiltration, and diafiltration of skim milk, and then further concentrated by vacuum evaporation. The objectives of this research were...

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Bibliographic Details
Main Author: Lu, Ying
Format: Others
Published: DigitalCommons@USU 2016
Subjects:
casein micelle
coagulation
gelation
microfiltration
microstructure
rheology
Food Science
Online Access:https://digitalcommons.usu.edu/etd/5003
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6045&context=etd

Internet

https://digitalcommons.usu.edu/etd/5003
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6045&context=etd

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