A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture-Reference-Cited by-同舟云学术

A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture

Published:2019-06 Issue: Volume:93 Page:72-80
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Schäfer Johannes,Sebald Karin,Dunkel Andreas,Hofmann Thomas,Rosenthal Ines,Schuster Regina,Atamer Zeynep,Hinrichs Jörg

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

1. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: Structure, viscoelasticity and syneresis of gels;Aichinger;Colloids and Surfaces B Biointerfaces,2003

2. Characterization, concentration and utilization of sweet and acid whey;Alsaed;Pakistan Journal of Nutrition,2013

3. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates;Ardisson-Korat;Journal of Dairy Science,2004

4. Herstellung von Magerquark mithilfe der Ultrafiltration;Bäurle;Deutsche Molkerei-Zeitung,1984

5. Lehrbuch der Lebensmittelchemie;Belitz,2012

Cited by 19 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. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction;Food Chemistry;2024-11

2. Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese;Journal of Agricultural and Food Chemistry;2024-03-09

3. Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products;Comprehensive Reviews in Food Science and Food Safety;2024-03

4. Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation;Food Chemistry;2024-01

5. A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment;International Dairy Journal;2024-01