Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture-Reference-Cited by-同舟云学术

Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

Published:1999-07 Issue:4 Volume:13 Page:325-337
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ennis M.P.,Mulvihill D.M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference14 articles.

1. British Standards Institute (1982). BS6248: Part 3:1982, Caseins and caseinates—method for determination of ash of rennet caseins and caseinates. Maylands Avenue, Hemel Hempstead, Herts, HP2 4SQ, UK.

2. Cheese: chemistry, physics and microbiology, Vol 2: Major cheese group;Caric,1993

3. Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate

4. Commission regulation (EEC) No. 2921/90 on aid for the production of casein and caseinates from skimmed milk;Official Journal of the European Communities,1990

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