Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review
Author:
Affiliation:
1. Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
2. School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12829
Reference108 articles.
1. Effect of microfiltration of milk on plasmin activity
2. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life
3. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
4. Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates
5. Bovine β-casein: Isolation, properties and functionality. A review
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