Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese-Reference-Cited by-同舟云学术

Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

Published:2011-06-29 Issue:6 Volume:50 Page:1200-1205
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Makhal Subarna,Giri Apurba,Kanawjia Suresh Kumar

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0438-5.pdf

Reference26 articles.

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3. de Vries R (2004) Monte Carlo simulations of flexible polyanions complexing with whey proteins at their isoelectric point. J Chem Phys 120:3475–3481

4. Durrant NW, Stone WK, Large PM (1961) Effect of increasing serum protein of cottage curd on yield and quality. J Dairy Sci 44:1171–1174

5. Dybing ST, Parsons JG, Martin JH, Spurgeon KR (1982) Effect of sodium hexametaphosphate on cottage cheese yields. J Dairy Sci 65:544–551

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