ORIGINAL RESEARCH. The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on casein hydration characteristics in disodium orthophosphate solution-Reference-Cited by-同舟云学术

ORIGINAL RESEARCH. The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on casein hydration characteristics in disodium orthophosphate solution

Published:2002-02 Issue:1 Volume:55 Page:18-26
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

O'sullivan Michele M,Singh Harjinder,Munro Peter A,Mulvihill Daniel M

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2002.00033.x/fullpdf

Reference36 articles.

1. Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

2. 5M M O'Sullivan, and D M Mulvihill (2001 ) Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture . International Dairy Journal11, 153 -163 .

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