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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| Format: | Others |
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DigitalCommons@USU
2016
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| Online Access: | https://digitalcommons.usu.edu/etd/5003 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6045&context=etd |