Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk
Author:
Affiliation:
1. Lehrstuhl für Chemie der Biopolymere, Technische Universität München, 85350 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf201198s
Reference30 articles.
1. Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
2. Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
3. Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder
4. Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk
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2. Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches;Food Science & Nutrition;2023-12-12
3. The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase;International Dairy Journal;2023-12
4. Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk;International Dairy Journal;2023-10
5. Dry-Heat Treatment of Low-Heat Skim Milk Powder Improves Rennet-Induced Gelation;2023
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