Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom-Reference-Cited by-同舟云学术

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

Published:2022-03 Issue: Volume:126 Page:105240
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Xia Xiaofeng,Tobin John T.,Subhir Surabhi,Fenelon Mark A.,Corrigan Bernard M.^ORCID,McSweeney Paul L.H.,Sheehan Jeremiah J.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

1. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life;Amelia;Journal of Dairy Science,2013

2. Bovine β-casein: Isolation, properties and functionality. A review;Atamer;International Dairy Journal,2017

3. The effect of commercial sterilization regimens on micellar casein concentrates;Beliciu;Journal of Dairy Science,2012

4. Heat-induced changes in native casein micelles obtained by microfiltration;Bulca;Bulletin-International Dairy Federation,2004

5. Effect of insoluble calcium concentration on rennet coagulation properties of milk;Choi;Journal of Dairy Science,2007

Cited by 5 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. Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms;Agriculture;2024-01-24

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

3. Physico-chemical properties of micellar casein retentates generated at different microfiltration temperatures;Journal of Dairy Science;2023-12

4. Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review;International Journal of Dairy Technology;2023-09-11

5. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening;International Dairy Journal;2023-03