The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration

Author:

Culler M.D.,Saricay Y.,Harte F.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C;Anema;J. Agric. Food Chem.,1997

2. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures;Awad;LWT Food Sci. Technol. (Campinas),2002

3. Modifications of structures and functions of caseins: A scientific and technological challenge;Broyard;Dairy Sci. Technol.,2015

4. Effects of emulsifying agents on the microstructure and other characteristics of process cheese—A review;Carić;Food Struct.,1985

5. Influence of calcium chelators on concentrated micellar casein solutions: from micellar structure to viscosity and heat stability. PhD Dissertation;de Kort,2012

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