Rennet coagulation of heated milk: A review
Author:
Funder
Agriculture et Agroalimentaire Canada
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference108 articles.
1. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007
2. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008
3. The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk;Anema,2019
4. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2007
5. Rennet-induced aggregation of heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2011
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