Partitioning of individual caseins between rennet curd and whey: Impact of pre-acidification and pre-salting of reconstituted skim milk-Reference-Cited by-同舟云学术

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Partitioning of individual caseins between rennet curd and whey: Impact of pre-acidification and pre-salting of reconstituted skim milk

Published:2023-12 Issue: Volume:1 Page:905-911
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Kayihura Joseph F.

Publisher

Elsevier BV

Reference56 articles.

1. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;Journal of Agricultural and Food Chemistry,1998

2. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;Journal of Agricultural and Food Chemistry,1997

3. Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk;Anema;Food Chemistry,2015

4. Effects of dietary cottonseed oil and tannin supplements on protein and fatty acid composition of bovine milk;Aprianita;Journal of Dairy Research,2014

5. Effect of sodium chloride and pH on the rennet coagulation and gel firmness;Awad;LWT-Food Science and Technology,2007

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Casein: types, applications and gastric digestion;Casein;2024

2. Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches;Food Science & Nutrition;2023-12-12

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